NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes in oil, drained

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium 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, slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-6 minutes.

• 4

  Reduce the heat to medium and add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and toss for 30 seconds until just beginning to wilt.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water. Add the pasta, pesto, and reserved water to the skillet.

• 7

  Toss everything together until the pasta and chicken are thoroughly coated in the pesto sauce, then serve immediately.