NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked whole wheat penne

1 tsp extra virgin olive oil

2 tbsp heavy cream

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

1 clove garlic

0.25 cup yellow onion

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

• 5

  Stir in the chopped sun-dried tomatoes and heavy cream, bringing the mixture to a gentle simmer for 2 minutes to thicken slightly.

• 6

  Fold in the cooked whole wheat penne and fresh baby spinach, tossing constantly until the spinach is just wilted.

• 7

  Slice the chicken into strips and return it to the skillet, tossing everything together to coat in the sauce.

• 8

  Garnish with grated parmesan cheese and serve immediately.