Chicken Pesto Pasta with Tomatoes

Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!

1 tablespoon extra virgin olive oil

1 ¼ pounds boneless skinless chicken breasts - cut into bite-sized pieces

½ teaspoon kosher salt

¼ teaspoon black pepper

1 pound DeLallo Whole Wheat Pasta - penne rigate, rigatoni, fusilli, or similarly shaped pasta

1 6.35 ounce jar DeLallo Simply Pesto - Traditional Pesto flavor

1 cup nonfat plain Greek yogurt

1 (10-ounce) package frozen spinach - thawed with as much of the liquid squeezed out as possible.

2 pints cherry tomatoes - halved (or 4 cups chopped fresh tomatoes of choice. If the tomatoes are very liquidy, blot away the excess liquid first)

¼ teaspoon red pepper flakes

1 cup shredded part-skim mozzarella cheese - or a blend of mozzarella and provolone

¼ cup tightly packed fresh basil leaves - roughly chopped, divided

¼ cup freshly grated Parmesan cheese

Directions at wellplated.com

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