Pesto & Pasta Chicken
|Skinned boned chicken breast halves||16 Ounce|
|Penne pasta||6 Ounce, uncooked|
|Spinach leaves||1 Cup (16 tbs), firmly packed|
|Parmesan cheese||2 Tablespoon, grated|
|Basil||1 Tablespoon, chopped|
|Pine nuts||1 Tablespoon, toasted|
|Garlic powder||1⁄2 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
Partially freeze chicken breast halves; slice diagonally across grain into 1/4-inch strips, and set aside.
Cook noodles according to package directions, omitting salt and fat.
Drain well; set aside and keep warm.
Combine spinach and next 5 ingredients in container of an electric blender or food processor.
Top with cover, and process until smooth.
Pour into a small bowl, and stir in yogurt.
Set mixture aside.
Coat a large skillet with cooking spray, place over medium-high heat until hot.
Add chicken and saute until browned; stir in reserved spinach mixture.
Cover and simmer 5 minutes or until thoroughly heated and chicken is render (do not boil).
Add reserved noodles to skillet.
Toss gently to combine.