NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.25 oz whole wheat penne

1.5 tbsp sun-dried tomato pesto

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the penne until al dente.

• 2

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

• 3

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

• 4

  Reduce heat to low, add the fresh baby spinach to the skillet, and stir until the leaves are just wilted.

• 5

  Drain the pasta, reserving a splash of pasta water, and add both to the skillet.

• 6

  Stir in the sun-dried tomato pesto until the chicken and pasta are evenly coated.

• 7

  Garnish with freshly chopped basil before serving.