NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

2 tbsp sun-dried tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp fresh basil

1 tbsp parmesan cheese

1 tsp walnuts

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large 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, prepare the pesto by pulsing the sun-dried tomatoes, fresh basil, walnuts, garlic, and parmesan cheese in a small food processor until a thick paste forms.

• 3

  Season the chicken breast evenly with sea salt and black pepper.

• 4

  Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken breast for 5-6 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing it into thin strips.

• 6

  In the same skillet, add the remaining olive oil and the baby spinach, sautéing for 1 minute until just wilted.

• 7

  Add the cooked pasta, sliced chicken, and the prepared sun-dried tomato pesto to the skillet.

• 8

  Toss all ingredients together over low heat for 1-2 minutes until the pasta is thoroughly coated and the dish is heated through.