NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

2 tbsp sun-dried tomato pesto

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.

• 5

  Mince the garlic and halve the cherry tomatoes, then add them to the skillet with the chicken, cooking for 2 minutes until the tomatoes begin to soften.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 7

  Add the cooked pasta, sun-dried tomato pesto, and reserved pasta water to the skillet, tossing well to coat every noodle.

• 8

  Fold in the fresh baby spinach and stir for 1 minute until the leaves are just wilted.

• 9

  Remove from heat and serve immediately in a wide bowl.