NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice 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 and sauté the chicken until golden brown and cooked through.

• 4

  Add the sun-dried tomatoes and fresh baby spinach to the skillet, stirring for 1 minute until the spinach is just wilted.

• 5

  Drain the pasta, reserving two tablespoons of the cooking water, and add both to the skillet along with the basil pesto and lemon juice.

• 6

  Toss everything together until the pasta is well-coated in the vibrant sauce, then serve immediately topped with a sprinkle of parmesan cheese.