NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

1 tbsp Sun-dried tomato pesto

1 cup Baby spinach

0.5 cup Cherry tomatoes

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 large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest before slicing.

• 4

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing until the tomatoes are slightly blistered and fragrant.

• 5

  Reduce heat to low, then add the cooked pasta, sun-dried tomato pesto, and baby spinach, tossing until the spinach is wilted and the pasta is evenly coated.

• 6

  Slice the chicken and add it back to the skillet, garnishing with fresh basil before serving.