NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

0.5 cup fresh baby spinach

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 2

  Roast the tomatoes for 15 minutes until they are blistered and have released their juices.

• 3

  While the tomatoes roast, bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 4

  Season the chicken breast with the remaining sea salt and black pepper. Heat the rest of the olive oil in a large skillet over medium-high heat.

• 5

  Sear the chicken for about 5-6 minutes per side until golden brown and cooked through, then remove from the pan and slice into thin strips.

• 6

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Add the cooked pasta, roasted tomatoes (including the juices from the pan), and baby spinach to the skillet.

• 8

  Toss everything together over low heat until the spinach is just wilted and the pasta is well coated.

• 9

  Divide the pasta into a bowl, top with the sliced chicken, parmesan cheese, and fresh basil before serving.