Title: Pesto 'n' pasta chicken
 Categories: Poultry, Main dish, Low-fat
      Yield: 3 Servings
 
    1/2 lb Chicken breast meat
           -- (boneless, skinless)
      6 oz Penne pasta (short tubes)
           -- uncooked
      2 c  Fresh spinach leaves
           -- (firmly packed)
      4 tb Grated Parmesan cheese
      3 tb Chopped fresh basil
      2 tb Pine nuts
      3    Garlic cloves
           -- peeled and minced
    1/4 ts Red pepper flakes
      1 c  Plain nonfat yogurt
    1/2 ts Salt
           Vegetable cooking spray
 
  Slice the chicken into bite-sized pieces and set aside. Cook the pasta
  according to the package directions, omitting any salt or fat. Drain
  well, set aside and keep warm.
  
  Combine the spinach and the next seven ingredients in the container
  of an electric blender or food processor. Cover and process until
  smooth. Pour into a small bowl and set aside.
  
  Coat a large skillet with cooking spray; place over medium-high heat
  until hot.  Add the chicken and saute until browned; stir in the
  reserved spinach mixture. Cover and simmer 5 minutes or until it is
  thoroughly heated and the chicken is tender (do not boil).
  
  Add the reserved past to the skillet.  Toss gently. Serve immediately.
  
   Per Serving: Calories: 385 Protein: 29 grams
  :            Carb: 52 grams Sodium: 600 mg
  :       Fat: 6 grams (14% of calories)
  
  * Adapted