NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

2 tbsp sun-dried tomatoes

0.5 tbsp extra virgin olive oil

0.5 tbsp walnuts

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the sun-dried tomatoes, walnuts, garlic, and lemon juice in a small food processor and pulse while slowly drizzling in the olive oil to form a pesto.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes to lock in the juices, then slice into thin strips.

• 6

  In the same skillet over low heat, combine the cooked pasta, sliced chicken, sun-dried tomato pesto, and fresh baby spinach.

• 7

  Toss the mixture for 1 minute until the spinach is just wilted and the pasta is evenly coated.

• 8

  Garnish with fresh chopped basil and serve immediately.