NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

1 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

0.25 cup yellow onion

1 cup fresh spinach

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F. Place the cherry tomatoes on a baking sheet, drizzle with half the olive oil and a pinch of salt, and roast for 15 minutes until they burst and release their juices.

• 2

  While the tomatoes roast, bring a small pot of salted water to a boil. Cook the penne according to package directions until al dente, then drain and set aside.

• 3

  Season the chicken breast with sea salt and black pepper. Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

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

• 5

  In the same skillet, add the diced onion and minced garlic, sautéing for 2-3 minutes until translucent and fragrant.

• 6

  Add the roasted tomatoes (and all their juices), dried oregano, and fresh spinach to the skillet. Stir until the spinach is just wilted.

• 7

  Return the sliced chicken and cooked penne to the skillet, tossing everything together to coat in the rustic tomato sauce.

• 8

  Serve immediately topped with grated parmesan cheese and freshly torn basil leaves.