NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

0.5 tbsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

PREPARATION

• 1

  Bring a large 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, season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for one minute until the spinach just begins to wilt.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet.

• 7

  Stir in the basil pesto and reserved pasta water, tossing everything together until the pasta is coated in a glossy green sauce.

• 8

  Add the sliced chicken back into the pan, toss gently to combine, and serve immediately.