NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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 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.

• 4

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

• 5

  Stir in the baby spinach and cook just until it begins to wilt, then remove the skillet from heat.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the basil pesto.

• 7

  Toss everything together until the pasta is evenly coated in the herbaceous sauce and serve immediately.