NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

1.5 oz whole wheat penne pasta

0.5 oz diced pancetta

1 tbsp basil pesto

0.5 cup chopped asparagus

0.5 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 cup fresh baby spinach

0.5 cup halved cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente.

• 2

  In a large skillet over medium heat, cook the pancetta until golden and crispy, then remove with a slotted spoon.

• 3

  Season the chopped chicken thighs with salt, pepper, and garlic powder, then sear in the remaining pancetta fat until browned and cooked through.

• 4

  Add the onions, mushrooms, and asparagus to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

• 5

  Stir in the cherry tomatoes and baby spinach, cooking just until the spinach wilts and the tomatoes begin to soften.

• 6

  Drain the pasta, reserving a splash of pasta water, and add it to the skillet along with the pesto and crispy pancetta.

• 7

  Toss everything together until well-coated, adding a bit of pasta water if needed to loosen the sauce.