Chicken Pesto Pasta

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  1 lbs Pasta, Whole Wheat, Dry
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  6.3 oz Basil Pesto, Prepared
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  1 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  10 oz Spinach, Frozen, Chopped
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  2 Tomato, Cherry(34g)
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  0.3 tsp Red pepper flakes
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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Basil, Fresh
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the chicken breast, season with salt and pepper, and sauté for 6–8 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F. Transfer to a plate.
2. 2Bring a large pot of generously salted water to a boil over high heat. Add the whole wheat pasta and cook to al dente according to package instructions, about 8–10 minutes. Reserve 1 cup of pasta cooking liquid, then drain the pasta and return it to the pot.
3. 3While the pasta cooks, whisk together the basil pesto and nonfat Greek yogurt in a small bowl until evenly combined and smooth.
4. 4Add the frozen spinach to the pesto mixture, stirring until the spinach thaws and breaks apart, about 2–3 minutes.
5. 5Pour the pesto-yogurt-spinach mixture into the pot with the cooked pasta. Gently toss to coat the noodles evenly, adding pasta cooking liquid a splash at a time until the sauce reaches a light, clingy consistency (not thick or clumpy).
6. 6Cut the cooked chicken into bite-sized pieces and add it to the pot along with the cherry tomatoes and red pepper flakes. Gently toss until all ingredients are evenly distributed.
7. 7Divide the pasta evenly into 10 airtight containers while hot. Top each container with an equal portion of the part-skim mozzarella, fresh basil, and grated Parmesan.
8. 8Seal containers and refrigerate. Reheat gently on the stovetop over medium heat or in the microwave for 2–3 minutes before serving.