NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken pieces until they are golden brown and cooked through.

• 4

  Lower the heat to medium, add the minced garlic to the skillet, and cook for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and stir for 30 seconds until the leaves are just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both to the skillet with the chicken and greens.

• 7

  Toss everything with the lemon juice, lemon zest, and fresh parsley until well combined and serve immediately.