NUTRITION

SERVINGS

INGREDIENTS

4.25 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp grated parmesan cheese

1 tsp fresh 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 pasta cooks, 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 skillet over medium-high heat, then add the chicken and sauté until golden brown and cooked through.

• 4

  Stir in the sun-dried tomatoes and baby spinach, cooking for 1 minute until the spinach is just wilted.

• 5

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet with the chicken.

• 6

  Add the basil pesto and lemon juice, tossing everything together and adding a bit of pasta water if needed to create a silky sauce.

• 7

  Serve immediately topped with a sprinkle of grated parmesan cheese.