NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne

2 tbsp sun-dried tomato pesto

1 cup baby spinach

2 tbsp sun-dried tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh basil

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the baby spinach and a splash of pasta water to the skillet, stirring until the spinach is just wilted.

• 7

  Drain the pasta, reserving a small amount of water, and add the pasta, chicken, and sun-dried tomato pesto to the skillet.

• 8

  Toss everything together over low heat until well-coated, adding a splash of reserved pasta water if needed for a silky consistency.

• 9

  Garnish with fresh chopped basil before serving.