NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

2 cups baby spinach

2 cloves garlic

1 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp red pepper flakes

1 tsp lemon juice

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 evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Lower the heat to medium and add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Add the baby spinach to the skillet and toss gently for 1-2 minutes until just wilted and bright green.

• 7

  Drain the penne, reserving 2 tablespoons of the starchy pasta water, and add both to the skillet with the chicken and spinach.

• 8

  Stir in the lemon juice and grated parmesan cheese, tossing everything together until the pasta is well-coated and glossy before serving.