NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain penne pasta

1 tbsp sun-dried tomatoes

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

5 leaves fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain 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 olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked and golden.

• 4

  In a small food processor or blender, pulse the sun-dried tomatoes, garlic, and fresh basil until a coarse paste forms.

• 5

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing into bite-sized strips.

• 6

  In the same skillet used for the chicken, add the cooked pasta, sliced chicken, sun-dried tomato pesto, and baby spinach.

• 7

  Toss everything together over low heat for 1 minute until the spinach is slightly wilted and the pasta is evenly coated.

• 8

  Garnish with grated parmesan cheese and serve immediately.