NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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, heat the olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant.

• 3

  Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until golden brown and cooked through.

• 4

  Stir in the chopped sun-dried tomatoes and baby spinach, cooking just until the spinach is wilted and vibrant green.

• 5

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet with the chicken and vegetables.

• 6

  Remove from heat and toss everything with the basil pesto, adding a teaspoon of pasta water if needed to create a silky coating.