NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium 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, slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 4

  Mince the garlic and add it to the skillet with the chicken, sautéing for 30 seconds until fragrant.

• 5

  Add the baby spinach and julienned sun-dried tomatoes to the skillet, tossing until the spinach is just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 7

  Add the cooked pasta, basil pesto, and reserved pasta water to the skillet.

• 8

  Toss everything together over low heat until the pasta is well-coated and the sauce is creamy.

• 9

  Serve immediately in a shallow bowl.