NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1 tbsp Extra virgin olive oil

1 cup Cherry tomatoes

2 cloves Garlic

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

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, slice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

• 4

  In the same skillet, add the remaining olive oil and the cherry tomatoes. Cook for 3-4 minutes until the tomatoes begin to blister and soften.

• 5

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 6

  Lower the heat and add the cooked pasta, cooked chicken, baby spinach, lemon juice, and lemon zest to the skillet.

• 7

  Toss everything together for 1-2 minutes until the spinach is slightly wilted and the pasta is well coated.

• 8

  Garnish with fresh chopped parsley and the remaining sea salt and pepper before serving.