NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

1 tbsp sun-dried tomato pesto

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

  Bring a medium 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, cut 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 and add the chicken, cooking until golden brown and cooked through.

• 4

  Lower the heat to medium, add the minced garlic and baby spinach to the skillet, and sauté for 1-2 minutes until the spinach is just wilted.

• 5

  Drain the pasta, reserving two tablespoons of the cooking water, then add the pasta, sun-dried tomato pesto, and reserved water to the skillet.

• 6

  Toss everything together until the pasta is well-coated and the sauce is creamy, then garnish with freshly chopped basil before serving.