NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.25 oz Whole wheat penne pasta

1 tbsp Sun-dried tomato pesto

1 cup Fresh baby spinach

2 tbsp Sun-dried tomatoes in oil

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne until al dente, about 9-11 minutes.

• 2

  While the pasta cooks, reserve 2 tablespoons of the starchy pasta water, then drain the rest.

• 3

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant and slightly softened.

• 6

  Reduce the heat to low and add the cooked pasta, reserved pasta water, and sun-dried tomato pesto to the skillet.

• 7

  Toss everything together until the pasta is well-coated, then fold in the baby spinach until it just begins to wilt.

• 8

  Remove from heat and garnish with freshly chopped basil before serving in a shallow bowl.