NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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 with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.

• 5

  Toss in the baby spinach and cook just until wilted, then remove the skillet from heat.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and add the noodles to the skillet.

• 7

  Stir in the basil pesto and the reserved pasta water, tossing everything together until the chicken and pasta are evenly coated.