NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

1.5 tbsp Sun-dried tomato pesto

1 cup Fresh spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated Parmesan

1 clove Garlic

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, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add it to the skillet.

• 4

  Sauté the chicken for 5-7 minutes until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

  Stir in the fresh spinach and cook until just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water.

• 8

  Add the cooked pasta, sun-dried tomato pesto, and reserved pasta water to the skillet.

• 9

  Toss everything together until well-coated and top with grated Parmesan before serving.