NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 2

  Slice the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 4

  Lower the heat to medium and add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1-2 minutes until fragrant.

• 5

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach begins to wilt from the residual heat.

• 6

  Stir in the basil pesto and lemon juice, ensuring everything is well-coated and heated through before serving in a shallow bowl.