NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne pasta

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the penne according to package directions until al dente.

• 2

  Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice into strips.

• 4

  In the same skillet, sauté the minced garlic and sun-dried tomatoes for one minute until fragrant.

• 5

  Pour in the coconut milk and simmer for 2-3 minutes until the sauce begins to thicken slightly.

• 6

  Stir in the fresh spinach until just wilted, then add the cooked pasta and sliced chicken back to the pan.

• 7

  Toss everything together to coat in the velvety sauce and garnish with fresh basil before serving.