Name: Creamy pesto chicken pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz dry penne pasta; 5 oz boneless skinless chicken breast, sliced into thin strips; 1 tsp extra virgin olive oil; 1 1/2 tbsp pesto sauce; 3 tbsp nonfat Greek yogurt; 1 oz baby spinach; 3/4 tsp salt; 1/2 tsp black pepper; 4 cups water

Nutrition

Per serving

453 calories

Protein: 44g; 39% of calories
Carbs: 33g; 29% of calories
Fat: 16g; 32% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 10 min

Bring the water and half the salt to a boil in a large pot. Add the pasta and cook for 10 to 12 minutes until tender. Reserve two tablespoons of the pasta water, then drain the pasta.
While the pasta cooks, season the chicken with the remaining salt and the black pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 2 to 3 minutes more until opaque and cooked through. Done when opaque in the center, 165°F.
Reduce the skillet heat to low. Stir in the pesto, Greek yogurt, and the reserved pasta water to create a creamy sauce.
Add the cooked pasta and baby spinach to the skillet. Toss constantly for 1 to 2 minutes until the spinach is wilted and the pasta is well coated.

Nutrition

Ingredients

Instructions

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