NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tsp olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest.

• 4

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

• 5

  Pour in the coconut milk and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.

• 6

  Stir in the fresh baby spinach and parmesan cheese, allowing the spinach to wilt into the sauce.

• 7

  Slice the chicken into strips and add it back to the skillet along with the drained pasta.

• 8

  Toss everything together until the pasta is well coated in the creamy sauce and serve immediately.