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You are here: Home / Giveaways/Reviews / Spinach Yogurt Pesto Pasta with Chicken

Spinach Yogurt Pesto Pasta with Chicken

January 27, 2014 by Amy 17 Comments

spinachyogurtpesto

Thanks so much for your comments in my blogiversary post! It seems like quite a few of you would love more ideas for healthier dinners, and I’m happy to oblige! I’ve been meaning to get back into meal planning, and so here’s the start of more savory dishes on this blog. 🙂

This recipe is part of a virtual cooking party that Jessica of My Baking Heart is hosting, along with the folks at Stonyfield Yogurt. Ever since I started my weight loss journey, I’ve been slowly, but surely paying more attention to what I’m eating. One of my biggest struggles is with snacking, so I try to keep our fridge full of fresh fruits, vegetables, and greek yogurt. Greek yogurt is actually one of the easiest snacks for me, since I can just grab a container and go to town. Some fruits are grab and eat, too, but I find that greek yogurt is filling (seriously, check out how much protein is in greek yogurt!) and takes care of my sweet tooth. I recently noticed that Stonyfield has a greek yogurt line, and gave it a try. It was absolutely tasty, and a bonus–it’s organic!

I’ve recently become more aware of organic foods, and one thing that I found interesting is the difference between “natural” and “organic” on food labels (this is with the exception of meats). I always thought natural was a good thing, but not necessarily. For example, foods that may contain pesticides, growth hormones or GMO can still be labeled as “natural”, but it cannot be labeled as “organic”. It’s really interesting — here’s an infographic about it.

Besides just grabbing a container of yogurt to have as a snack, I really like using greek yogurt in my cooking and baking. Personally, I really don’t like mayonnaise. If a recipe calls for mayonnaise, I usually can replace it with plain greek yogurt (hello, chicken salad!). I also use it in baking, and I’ve noticed it works especially well in quick breads/muffins. This recipe uses greek yogurt to make pesto into a creamy sauce, and it works beautifully. The greek yogurt addition to the spinach pesto makes it seem more like a pesto alfredo sauce (without the added cream/butter). I decided to add some grilled chicken to the pasta, and it made for the perfect weeknight dinner. If you wanted, you could even make the spinach yogurt pesto sauce in advance (up to 3 days), and all you would need to do is grill the chicken and boil the pasta. Easy peasy!

Spinach Yogurt Pesto Pasta with Chicken
Source: adapted from My Baking Heart

Ingredients:

  • 3 boneless/skinless chicken breasts
  • 8 oz. organic Italian dressing
  • Cajun seasoning
  • 1 tbsp. canola oil
  • 4 cloves garlic, coarsely chopped
  • 1 1/2 cups baby spinach leaves
  • 3/4 cup tightly packed fresh basil leaves
  • 1/2 cup toasted pine nuts
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. lemon zest
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 cup plain Stonyfield Greek yogurt
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 lb. organic whole wheat pasta

Directions:

  1. Marinate the chicken in the Italian dressing for 2-4 hours.
  2. Once the chicken has marinated, sprinkle Cajun seasoning over both sides of the chicken breasts. Preheat the oven to 350 degrees.
  3. Place 1 tbsp. canola oil in a cast iron skillet or grill pan, and wipe the oil with a paper towel to evenly distribute the oil over the surface of the pan. Preheat a cast iron skillet or grill pan over medium heat, until hot. Gently place the chicken on the cast iron skillet, and sear the chicken for 2-3 minutes on each side. Using oven mitts, place foil over the cast iron pan and then place the pan in the oven for 25-30 minutes, until the chicken is cooked all the way through.
  4. While the chicken is cooking in the oven, bring a large pot of salted water to a boil. While the water is coming to temperature, make the spinach yogurt pesto sauce. Place the garlic, spinach, basil, pine nuts, lemon juice & zest in the bowl of a food processor or blender and chop the mixture until everything is finely chopped. You may have to stop to scrape down the bowl a couple of times. Once the mixture is finely chopped, allow the processor or blender to run on low, and slowly add in the olive oil. Pour the mixture into a small bowl, and add in the Parmesan cheese and yogurt. Season the pesto with salt and pepper. Cover the pesto with plastic wrap and refrigerate.
  5. By now, the pot of water should be boiling. Add in your pasta, and cook the pasta until al dente (following the directions on the box for your specific pasta). Before draining the pasta, reserve 1/2 cup of the pasta water. Then, drain the pasta and return the pasta to the pot, tossing in the pesto sauce. If the pasta appears to be too dry, add in the reserved pasta water, 1 tbsp. at a time.
  6. To serve, place some pesto pasta on a plate, slice up 1/2 of a chicken breast and place that on top. Garnish the dish with either some lemon zest or Parmesan cheese. (Serves 6.)

Since this is a virtual cooking party, there are 5 other bloggers who made this dish as well, putting their own unique spins on the recipe. Don’t they all sound delicious?

My Baking Heart – Garlicky Shrimp & Pasta with Spinach Yogurt Pesto
Kasey’s Kitchen – Spinach Yogurt Pesto Pasta over Chicken Milanese
Apple a Day – Penne with Spinach Yogurt Pesto, White Beans & Tomatoes
Mrs. Regueiro’s Plate – Spinach Yogurt Pesto Pasta with Sausages
Sunny Side Up – Chicken and Spinach Yogurt Pesto Pasta

Also, it wouldn’t be much of a party without something fun for you guys, right?

The generous folks at Stonyfield want to offer one lucky reader of The Nifty Foodie a case of their yogurt and a cookbook!

It’s a giveaway prize that would definitely get me excited about cooking with yogurt (or hey, I wouldn’t blame you if you want the yogurt to snack on…have you seen the new Cafe Latte flavor? I feel like I NEED to find it in my store to try it!)

To enter, use the Rafflecopter widget below:

a Rafflecopter giveaway

Note: This giveaway is sponsored by Stonyfield and is open to readers in the continental US only. Entries will be accepted until February 4th at 12:00am (central standard time). Winner will be emailed (make sure you leave an email address in the form), and will have 48 hours to respond or another winner will be chosen.

DISCLOSURE: Stonyfield supplied me with free products in exchange for a post in the Virtual Cooking Party, as well as the prize being offered in the giveaway. All opinions are 100% my own.

Filed Under: Giveaways/Reviews, Main Dishes, Pasta/Rice, Poultry, Skinny

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Reader Interactions

Comments

  1. Jessica of My Baking Heart says

    January 27, 2014 at 11:29 am

    Thank you so much for joining the party, Amy! I just love the photo of your dish – makes me hungry for lunch already! And YES, I can’t wait for you to try the Cafe Latte flavor. It’s to die for! 😀

    Reply
  2. christy says

    January 27, 2014 at 2:11 pm

    I am not a huge fan of yogurt, but my kids it. I’ve never thought about cooking with it before.

    Reply
  3. Hezzi-D says

    January 27, 2014 at 3:28 pm

    I love cooking with yogurt! I often substitute half the butter with yogurt to cut down on fat and calories!

    Reply
  4. Krystal R {Mrs. Regueiro's Plate} says

    January 27, 2014 at 3:30 pm

    YEAH! I’m so happy you found basil at TJs, seriously that store has everything you need in a food bloggers pinch! This spin looks fantastic and happy blogiversary! I’m so in awe in your weight loss journey and running skills, your drive and hardwork is seriously paying off!! YOU GO GIRL!!! XXOO

    Reply
  5. Kelsey says

    January 27, 2014 at 10:14 pm

    I love your adaptation, Amy. It looks great!

    Reply
  6. Maeghan says

    January 28, 2014 at 10:13 am

    I like to use yogurt for creamed sauces sometimes over dishes

    Reply
  7. Jackie says

    January 28, 2014 at 10:23 am

    Yum, I’m going to have to try this recipe! Yogurt is great to use in cooking and I think you’ve inspired to use it more!

    Reply
  8. JenG says

    January 28, 2014 at 10:57 am

    I’ve never cooked with yogurt! I’d love to give it a try though!

    Reply
  9. Heather says

    January 28, 2014 at 11:03 am

    I have not cooked much with Yogurt. I like the idea but I haven’t braved it yet.

    Reply
  10. Theresa says

    January 28, 2014 at 11:06 am

    This looks both healthy and tasty. I’m always on the look out for really good chicken recipes.

    Reply
  11. itzia says

    January 28, 2014 at 11:07 am

    i haven’t cooked much with yogurt but love to eat it.

    Reply
  12. Katie says

    January 30, 2014 at 1:51 am

    I would love to learn more about cooking with yogurt! Trying to eat healthier in2914!

    Reply
  13. Betsy says

    January 30, 2014 at 10:19 am

    Love yogurt as a marinade especially with Indian food.

    Reply
  14. Helen Rowland says

    January 31, 2014 at 2:57 pm

    use it as a marinade! its perfect, just like mayo but healthier!

    Reply
  15. Amber says

    February 3, 2014 at 12:08 pm

    I use yogurt to replace sour cream, mayo or cream cheese in many recipes.

    Reply
  16. Jill says

    February 3, 2014 at 12:52 pm

    I’ve found a few yummy banana bread recipes that use yogurt – turned out well!

    Reply

Trackbacks

  1. A Stonyfield Virtual Cooking Party: Garlicky Shrimp over Pasta with Spinach Yogurt Pesto says:
    January 27, 2014 at 11:01 am

    […] the other chefs, chicken was the most popular, as Kasey of Kasey’s Kitchen, Amy of Nifty Foodie and Jessica of Sunny Side Up added it to their pasta dishes. Kelsey of Apple A Day stuck to her […]

    Reply

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Thanks so much for reading! I’m Amy, and I live in south Louisiana with my husband and our rescue dog. I enjoy sharing my love for cooking, baking, crafts & more! Follow my daily adventures on social media!

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