NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.25 oz Brown rice penne pasta

1.5 tbsp Sun-dried tomato pesto

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a medium 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, 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. Add the chicken and sauté for 5-7 minutes until golden brown and cooked through.

• 4

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta.

• 5

  Lower the skillet heat to medium and add the baby spinach, stirring until it just begins to wilt.

• 6

  Add the cooked pasta, sun-dried tomato pesto, lemon juice, and the reserved pasta water to the skillet.

• 7

  Toss everything together for 1-2 minutes until the pasta is well-coated and the sauce is glossy.

• 8

  Garnish with freshly chopped basil and serve immediately.