NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1.5 tbsp sun-dried tomato pesto

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp pasta water

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 the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

  Reserve 1 tablespoon of pasta water, then drain the penne.

• 7

  Lower the heat and add the cooked penne, sun-dried tomato pesto, and reserved pasta water to the skillet.

• 8

  Toss in the fresh baby spinach and stir until the leaves are just wilted and the pasta is evenly coated.