NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne pasta

2 tbsp Sun-dried tomatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  While the pasta cooks, prepare the pesto by pulsing the sun-dried tomatoes, garlic, lemon juice, and half of the olive oil in a small food processor until a coarse paste forms.

• 3

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

• 4

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

• 5

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing it into thin strips.

• 6

  In the same skillet, combine the cooked pasta, sliced chicken, prepared sun-dried tomato pesto, and baby spinach.

• 7

  Toss everything together over low heat until the spinach is just wilted and the pasta is thoroughly coated in the pesto.

• 8

  Serve immediately topped with the grated parmesan cheese and freshly chopped basil for a bright finish.