NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

2 tbsp sun-dried tomatoes in oil

0.25 cup fresh basil

1 clove garlic

1 tsp olive oil

1 cup baby spinach

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the 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.

• 4

  Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

• 5

  In the same skillet, add the sliced zucchini and sauté for 3-4 minutes until tender-crisp.

• 6

  Finely mince the sun-dried tomatoes, garlic, and fresh basil, then whisk them together with the lemon juice to create a rustic pesto.

• 7

  Add the cooked pasta, sliced chicken, pesto, and baby spinach to the skillet.

• 8

  Toss everything together over low heat until the spinach is just wilted and the pasta is well coated.

• 9

  Season with the remaining sea salt and black pepper and serve immediately.