NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

2 tbsp full-fat coconut milk

0.25 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp dried oregano

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the extra virgin olive oil in a large oven-safe skillet over medium heat.

• 4

  Season the chicken breast with sea salt and black pepper, then sear in the skillet until golden brown and cooked through.

• 5

  Add the minced garlic, sun-dried tomatoes, dried oregano, and red pepper flakes to the skillet, stirring for one minute until fragrant.

• 6

  Pour in the chicken bone broth and full-fat coconut milk, using a wooden spoon to scrape the flavorful browned bits from the bottom of the pan.

• 7

  Stir in the fresh baby spinach until it just begins to wilt, then fold in the cooked pasta until evenly coated.

• 8

  Sprinkle the grated parmesan cheese over the top and transfer the skillet to the oven.

• 9

  Bake for 10-12 minutes until the sauce is bubbling and the flavors have melded together perfectly.