NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz ground turkey sausage

1.5 oz whole wheat penne pasta

1 tsp olive oil

1 cup fresh spinach

2 tbsp sun-dried tomatoes

2 tbsp full-fat coconut milk

1 clove garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and brown the turkey sausage until fully cooked.

• 3

  Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then remove shrimp and sausage from the pan and set aside.

• 4

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

• 5

  Stir in the chicken broth, coconut milk, sea salt, black pepper, and oregano, simmering for 2 minutes to thicken the sauce slightly.

• 6

  Add the fresh spinach to the sauce and stir until just wilted.

• 7

  Return the shrimp, sausage, and cooked pasta to the skillet, tossing everything together to coat in the creamy sauce before serving.