Ingredients:

  • 1.2 lbs chicken breast, cut into 1-inch cubes
  • 12 oz whole wheat or chickpea penne
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup basil pesto
  • 1/4 cup plain Greek yogurt
  • 1 cup reserved pasta water
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper. Cook in a single layer for 3 minutes until a golden-brown crust forms, then flip and cook for another 3-4 minutes until opaque throughout. Remove chicken and set aside.
  3. Reduce skillet heat to medium. Add minced garlic and cherry tomatoes, sautéing for 2 minutes until tomatoes soften. Stir in the pesto and Greek yogurt, whisking in the reserved pasta water gradually until the sauce is glossy and smooth.
  4. Return the seared chicken and cooked pasta to the skillet. Toss in the baby spinach and lemon juice. Stir gently over low heat for 1-2 minutes until spinach has wilted. Fold in the Parmesan cheese just before serving.