NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne pasta

1 tbsp ghee

2 cloves garlic

1 tbsp fresh parsley

1 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Reserve approximately 2 tablespoons of the starchy pasta water before draining the pasta and setting it aside.

• 3

  While the pasta boils, season the chicken breast with half of the sea salt and black pepper.

• 4

  Heat a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through, then remove from the pan to rest.

• 5

  Reduce the skillet heat to low and add the ghee, scraping the bottom of the pan to release the flavorful browned bits from the chicken.

• 6

  Add the minced garlic to the ghee and sauté for 30-45 seconds until aromatic, being careful not to let it burn.

• 7

  Add the cooked pasta and baby spinach to the skillet, tossing gently with the reserved pasta water until the spinach is just wilted and the pasta is coated.

• 8

  Slice the rested chicken into strips and return it to the pan, tossing with fresh parsley, basil, and the remaining salt and pepper.

• 9

  Serve the pasta immediately in a shallow bowl, garnished with the grated parmesan cheese.