NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 5

  Reduce heat to low, add the cooked pasta and fresh baby spinach, tossing until the spinach is just wilted.

• 6

  Remove from heat and stir in the basil pesto until everything is evenly coated and served warm.