NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Dry whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium 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, slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Lower the heat to medium and add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and stir constantly until the leaves are just wilted.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet with the chicken and vegetables.

• 7

  Stir in the basil pesto and the reserved pasta water, tossing everything together until the pasta is well coated and the sauce is glossy.