NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne

1.5 tbsp Sun-dried tomato pesto

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

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 is cooking, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Stir in the sun-dried tomato pesto and a small splash of the pasta cooking water to create a light sauce.

• 6

  Drain the pasta and add it to the skillet along with the baby spinach, tossing constantly until the spinach is just wilted.

• 7

  Serve immediately garnished with freshly chopped basil.