NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 oz whole wheat penne pasta

1 tbsp extra virgin olive oil

2 tbsp sun-dried tomatoes

0.5 cup fresh basil

1 clove garlic

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While pasta cooks, pulse the sun-dried tomatoes, fresh basil, garlic, and half the olive oil in a small food processor until a coarse pesto forms.

• 3

  Season the diced chicken breast with sea salt and black pepper.

• 4

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

• 5

  Lower the heat and add the cooked pasta, sun-dried tomato pesto, and fresh baby spinach to the skillet.

• 6

  Toss everything together for 1-2 minutes until the spinach is wilted and the pasta is evenly coated.

• 7

  Finish by sprinkling with grated parmesan cheese before serving.