NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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, dice 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, then add the chicken and minced garlic, sautéing until the chicken is golden and cooked through.

• 4

  Stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

• 5

  Drain the pasta, reserving a small splash of pasta water, then add the penne and basil pesto to the skillet.

• 6

  Toss everything together until well-coated, adding a teaspoon of pasta water if needed to loosen the sauce before serving.