NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked whole wheat penne pasta

0.5 tbsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

2 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Pour in the chicken broth and full-fat coconut milk, scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 3-4 minutes until it begins to thicken slightly.

• 8

  Add the fresh baby spinach to the skillet and stir until it is just wilted.

• 9

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until well coated in the cream sauce.