Creamy Pesto Chicken and Pasta

1 lb. chicken breasts, pounded flat

½ Tablespoon olive oil

3 Tablespoons Homemade Pesto, separated

2 Tablespoons fat-free, plain yogurt

1 teaspoon Dijon mustard

1 – 16 oz. box whole wheat pasta, cooked and drained
 

Saute chicken breasts in olive oil until lightly browned and cooked through. Remove chicken from pan. Add 2 Tablespoons Pesto, yogurt, and mustard to the pan; cook over very low heat until slightly warm. Add chicken back to pan; turning to coat and continue cooking for 1 – 2 minutes.

Add remaining 1 tablespoon Pesto to the cooked pasta. Serve chicken with sauce and pasta.

Nutrition Info Per Serving (4 servings):