NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

2 tbsp sun-dried tomatoes

0.5 tbsp olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp grated parmesan cheese

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

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

• 3

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

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.

• 6

  Add the fresh baby spinach to the skillet and stir for 30-60 seconds until just wilted.

• 7

  Drain the pasta, reserving a small splash of pasta water, and add the noodles directly into the skillet with the chicken mixture.

• 8

  Toss everything together until well combined, adding a tablespoon of pasta water if needed to create a light sauce.

• 9

  Remove from heat and sprinkle with grated parmesan cheese before serving warm.