NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice penne pasta

1.5 tbsp sun-dried tomato pesto

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

2 tbsp pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  Reserve two tablespoons of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and garlic powder.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 5

  Lower the heat to medium and add the fresh baby spinach to the skillet, stirring until just wilted.

• 6

  Add the cooked pasta, sun-dried tomato pesto, and reserved pasta water to the skillet.

• 7

  Toss everything together until the pasta is well-coated and the sauce is creamy and emulsified.