NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

2 tbsp Sun-dried tomatoes

1 tbsp Walnuts

1 tsp Olive oil

1 cup Baby spinach

1 clove Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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 pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  In a small food processor or by hand, finely mince the sun-dried tomatoes, walnuts, garlic, and fresh basil to create a rustic pesto.

• 5

  Add the cooked pasta, pesto, and red pepper flakes to the skillet with the chicken, tossing to coat everything evenly.

• 6

  Fold in the baby spinach and stir for 1 minute until just wilted, then serve immediately.