NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz whole wheat penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Bring a 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, season the chicken breast pieces with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.

• 5

  Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 6

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

• 7

  Serve immediately topped with a sprinkle of grated parmesan cheese.