4 cloves garlic, coarsely chopped
1-1/2 c baby spinach leaves
3/4 c tightly packed fresh basil leaves
1/2 c toasted pine nuts
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 c extra-virgin olive oil
1/2 c freshly-grated Parmesan cheese
1/2 c plain Stonyfield Greek yogurt
3/4 tsp Kosher salt
1/2 tsp freshly-ground black pepper
1 box of linguine rigate (it holds the sauce better!)
1 lb chicken breast, grilled
1/2 c sun-dried tomatoes
Combine garlic, spinach, basil, pine nuts, lemon juice and zest in the bowl of a food processor or a blender and process until finely chopped, scraping down the sides of the bowl once or twice. With the motor running on low, add olive oil in a slow, steady stream.
Scrape mixture into a small bowl and stir in Parmesan cheese and yogurt. Season with salt and pepper. Cover with plastic and refrigerate for up to 3 days, until ready to use.
Bring a large pot of salted water to a boil and cook pasta until al dente, following the directions on the box.
Reserve a 1/2 cup of cooking liquid. Drain pasta and return to pot, tossing with the yogurt pesto. If pasta looks too dry, add reserved cooking liquid, 1 tablespoon at a time, to moisten.
Top with grilled chicken, a sprinkle of sun-dried tomatoes and garnish with extra lemon zest, if desired, then serve immediately.