NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

1 tbsp fresh basil leaves

0.5 tbsp pine nuts

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 1 tablespoon of pasta water before draining.

• 2

  While the pasta cooks, pulse the sun-dried tomatoes, garlic, basil, and pine nuts in a small food processor or finely mince by hand to create a coarse pesto.

• 3

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

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

• 5

  In the same skillet, add the cooked pasta, sliced chicken, sun-dried tomato pesto, and the reserved pasta water.

• 6

  Toss in the fresh baby spinach and stir for 1 minute until the leaves are just wilted and the pasta is thoroughly coated in the savory sauce.