NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz dry whole wheat penne

1 tsp olive oil

1 clove garlic

2 tbsp sun-dried tomatoes

1 cup baby spinach

2 tsp basil pesto

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta is cooking, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, stirring for one minute until the garlic becomes fragrant.

• 5

  Reduce the heat to low, add the baby spinach to the pan, and stir gently until the leaves are just wilted.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, then add the pasta and basil pesto to the skillet.

• 7

  Toss all ingredients together thoroughly, adding the reserved pasta water if needed to create a smooth sauce, and serve warm.