NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry whole wheat penne

0.5 cup tomato puree

1 tsp extra virgin olive oil

2 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken and pasta cook, finely mince the garlic and chiffonade the fresh basil leaves.

• 5

  In a small saucepan, heat the olive oil over medium heat and sauté the garlic for 1 minute until fragrant.

• 6

  Stir in the tomato puree, dried oregano, and the remaining salt and pepper, then simmer on low for 5 minutes.

• 7

  Drain the pasta and toss it directly into the tomato sauce until every noodle is well-coated.

• 8

  Slice the grilled chicken into thin strips.

• 9

  Plate the pasta, top with the sliced chicken, and garnish generously with the fresh basil.