NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne

1 tsp olive oil

0.5 cup crushed tomatoes

1 cup zucchini

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the cubed chicken breast.

• 3

  Season chicken with sea salt, black pepper, and dried oregano, cooking until browned and nearly cooked through.

• 4

  Add diced zucchini and minced garlic to the skillet, sautéing for 3 minutes until the vegetables are slightly softened.

• 5

  Pour in the crushed tomatoes and bring to a gentle simmer for 5 minutes to allow the flavors to meld.

• 6

  Drain the pasta and add it to the skillet along with the baby spinach, tossing until the leaves are wilted.

• 7

  Garnish with chopped fresh basil and serve immediately while hot.