NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat pasta

1.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tbsp Parmesan cheese

1 tsp Olive oil

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 pasta according to package directions until al dente, then drain.

• 2

  While pasta cooks, slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and fresh baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 5

  Add the cooked pasta and basil pesto to the skillet, tossing everything together until the pasta is well-coated and heated through.

• 6

  Serve immediately topped with a sprinkle of grated parmesan cheese for a salty finish.