NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp sun-dried tomato pesto

1 cup baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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, cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

• 5

  Lower the heat to medium and stir in the sun-dried tomato pesto and baby spinach, tossing until the spinach is just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add both to the skillet.

• 7

  Toss everything together until the pasta is well-coated in the pesto and serve immediately.