NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne

2 tbsp Sun-dried tomatoes

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 tbsp Water

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into 1-inch pieces and season with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, sautéing for 6 to 8 minutes until golden brown and cooked through.

• 4

  In a small food processor or blender, combine the sun-dried tomatoes, garlic, fresh basil, and water, pulsing until a rustic pesto consistency forms.

• 5

  Add the baby spinach to the skillet with the chicken and stir for 1 minute until just wilted.

• 6

  Reduce the heat to low, add the cooked pasta and the sun-dried tomato pesto to the skillet, and toss everything together until well-coated and heated through.