NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Brown rice penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into one-inch cubes and season them evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Drain the pasta, reserving two tablespoons of the starchy cooking water.

• 6

  Reduce the skillet heat to low and add the cooked pasta, basil pesto, sun-dried tomatoes, and the reserved pasta water.

• 7

  Toss everything together until the pasta and chicken are thoroughly coated in the pesto.

• 8

  Fold in the baby spinach and drizzle with fresh lemon juice, stirring for about 30 seconds until the spinach just begins to wilt.

• 9

  Transfer to a bowl and serve immediately while hot.