Ingredients:

  • 1 lb (450g) chicken breast, cut into ½-inch cubes
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1.5g) sea salt
  • 8 oz (225g) whole-grain rotini or penne
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • ½ cup (120ml) reserved pasta water
  • ½ cup (125g) prepared basil pesto
  • ¼ cup (60g) grated Parmesan cheese
  • 2 tbsp (30g) Greek yogurt (plain, unsweetened)
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the cubed chicken breast, sprinkling with garlic powder and salt. Sauté for 5-7 minutes until the exterior is mahogany-colored and the center is opaque. Remove from heat and set aside.
  2. Boil a large pot of salted water and cook the pasta according to package directions. Two minutes before the pasta is finished, stir the drained cannellini beans directly into the boiling water.
  3. Before draining the pasta and beans, scoop out ½ cup (120ml) of the starchy pasta water, then drain the rest.
  4. Return the pasta and beans to the pot over low heat. Stir in the pesto, Parmesan, Greek yogurt, and lemon juice. Gradually add the reserved pasta water, stirring constantly until the sauce is velvety and clings to the pasta.
  5. Fold in the seared chicken until evenly distributed.