Grilled Chicken with Pesto Pasta

Ingredients

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ¼ cup or 61g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Whole wheat pasta

  Dry

  2 oz or 57g

• Basil Pesto

  Kroger

  ¼ cup or 60g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat grill to medium-high heat.
2. In a medium sized bowl combine yogurt and mustard; mix until smooth.
3. Marinate the chicken with yogurt and mustard mixture for 30 minutes.
4. Bring a large pot of water to boil. Remove from heat when al dente and drain.
5. Cooke the pasta as per box directions.
6. Grill the marinated chicken until cooked through (about 5-6 minutes per side).
7. In a large skillet over medium-high heat toss the pasta with the pesto and peas until heated through
8. Cut cooked chicken breast into large cubes and add to the pasta mixture. Stir to combine. Remove from heat and season with salt and pepper.
9. Serve immediately.

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