NUTRITION

SERVINGS

INGREDIENTS

5 oz organic chicken breast

1.5 oz whole grain penne pasta

1 tbsp sun-dried tomato pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Reduce the heat to low, then stir in the sun-dried tomato pesto and the cooked pasta, adding a small splash of pasta water if needed to loosen the sauce.

• 6

  Toss in the fresh baby spinach and stir until just wilted, then finish with a squeeze of fresh lemon juice before serving hot.