NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice penne pasta

1.5 tbsp sun-dried tomato pesto

1 tsp extra virgin olive oil

1 cup fresh baby spinach

2 tbsp sun-dried tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside to rest for 3 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 8

  Add the cooked pasta, sliced chicken, sun-dried tomato pesto, and reserved pasta water to the skillet.

• 9

  Toss everything together over low heat until the pasta is evenly coated and the ingredients are well combined.

• 10

  Garnish with freshly chopped basil and serve immediately.