NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp sun-dried tomato pesto

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package instructions 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-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

  Mince the garlic and add it to the skillet with the chicken, cooking for 1 minute until fragrant.

• 5

  Lower the heat to medium and add the fresh baby spinach to the skillet, stirring until it just begins to wilt.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water. Add the pasta, reserved water, and sun-dried tomato pesto to the skillet.

• 7

  Toss everything together until the pasta and chicken are evenly coated in the pesto.

• 8

  Transfer to a bowl and garnish with the grated parmesan cheese before serving.