NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes in oil

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium 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, pat the chicken breast dry and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and toss until just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, and add the pasta to the skillet with the vegetables.

• 8

  Stir in the basil pesto, sliced chicken, and reserved pasta water, tossing everything together until evenly coated.

• 9

  Serve immediately topped with grated parmesan cheese.