NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1-2 minutes until the garlic is fragrant.

• 5

  Reduce heat to low, then add the cooked pasta, baby spinach, and basil pesto to the skillet.

• 6

  Toss everything together until the spinach is wilted and the pasta is evenly coated in the aromatic pesto sauce.

• 7

  Serve immediately topped with a sprinkle of parmesan cheese for a salty, savory finish.