Ingredients:

  • 12 oz whole wheat penne
  • 1 lb boneless skinless chicken breast, cubed
  • 1 tbsp extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 1/2 cup basil pesto
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Before draining the pasta, scoop out at least 1/2 cup of the starchy pasta water and set it aside. Drain the pasta.
  3. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, seasoning with salt and pepper. Sauté until the edges are golden brown and the centers are nearly opaque, about 5-7 minutes. Remove chicken from the pan and set aside.
  4. In the same skillet, sauté the minced garlic for 30 seconds until fragrant. Add the cherry tomatoes and spinach, stirring until the spinach just begins to wilt.
  5. Turn the heat to low. Stir in the pesto, Greek yogurt, and lemon juice.
  6. Gently fold the cooked pasta and chicken back into the pan. Add the reserved pasta water one tablespoon at a time, stirring constantly until the sauce becomes velvety and clings to the pasta.
  7. Stir in the Parmesan cheese and remove from heat immediately.