Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
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

Nutrition

Per serving

439 calories

Protein: 50g; 45% of calories
Carbs: 18g; 17% of calories
Fat: 19g; 38% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
While the pasta cooks, cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
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.
Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
Add the baby spinach to the skillet and toss gently until just wilted.
Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet with the chicken and vegetables.
Add the basil pesto and reserved pasta water, tossing everything together until the pasta is well coated and the sauce is creamy.
Serve immediately in a warm bowl.

Nutrition

Ingredients

Instructions

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