NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz dry fettuccine

2 tbsp sun-dried tomatoes

1 tsp olive oil

1 cup fresh baby spinach

1 clove garlic

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  In a small food processor, pulse the sun-dried tomatoes, garlic, and fresh basil until a coarse pesto forms.

• 5

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 6

  In the same skillet, add the baby spinach and a splash of pasta water, sautéing until just wilted.

• 7

  Add the cooked fettuccine, sun-dried tomato pesto, and sliced chicken to the skillet, tossing everything together to coat evenly.

• 8

  Serve immediately topped with grated parmesan cheese and the remaining salt and pepper.