NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

0.5 cup cherry tomatoes

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast pieces with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Reduce the heat to medium, then add the minced garlic and halved cherry tomatoes to the skillet, sautéing until the tomatoes begin to soften and blister.

• 5

  Add the fresh baby spinach to the skillet and toss for one minute until just wilted.

• 6

  Drain the pasta, reserving two tablespoons of pasta water, and add both to the skillet.

• 7

  Toss everything together to coat the pasta in the garlic-herb oil, then garnish with fresh parsley and grated parmesan cheese before serving.