NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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, dice 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. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.

• 5

  Drain the pasta, reserving two tablespoons of the pasta water.

• 6

  Add the cooked pasta, basil pesto, lemon juice, and reserved pasta water to the skillet with the chicken.

• 7

  Toss everything together until the pasta is evenly coated and the sauce is glossy, then serve immediately.