NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp parmesan cheese

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken for 5-7 minutes until golden and cooked through.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 5

  Add the cooked pasta to the skillet along with the basil pesto and lemon juice.

• 6

  Toss all ingredients together until the pasta and chicken are thoroughly coated in the pesto sauce.

• 7

  Transfer to a bowl and garnish with the shredded parmesan cheese before serving.