NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.25 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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, cut 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 and add the chicken, cooking until golden brown and cooked through, about 6-8 minutes.

• 4

  Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and toss gently until just wilted.

• 6

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet with the chicken and vegetables.

• 7

  Add the basil pesto and reserved pasta water, tossing everything together until the pasta is well coated and the sauce is creamy.

• 8

  Serve immediately in a warm bowl.