NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry whole wheat penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp shaved parmesan cheese

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

• 3

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

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the greens are just wilted.

• 5

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

• 6

  Remove the skillet from the heat, fold in the basil pesto and the reserved pasta water to create a light sauce.

• 7

  Transfer to a bowl and garnish with the shaved parmesan cheese before serving.