NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole grain penne according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into small, bite-sized pieces 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 sauté until golden brown and cooked through, about 5-7 minutes.

• 4

  Mince the garlic and roughly chop the sun-dried tomatoes, then add them to the skillet with the chicken, stirring for 1 minute until fragrant.

• 5

  Drain the pasta, reserving approximately 2 tablespoons of the starchy cooking water.

• 6

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

• 7

  Toss everything together over low heat until the spinach has wilted and the pasta is thoroughly coated in the pesto sauce.