NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.25 oz brown rice penne

1 tbsp sun-dried tomato pesto

1 tsp extra virgin olive oil

1 cup baby spinach

2 tbsp sun-dried tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for one minute until fragrant.

• 5

  Drain the pasta, reserving a small splash of pasta water, and add the pasta to the skillet with the chicken.

• 6

  Stir in the sun-dried tomato pesto and baby spinach, tossing until the spinach is wilted and the pasta is evenly coated.