NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.25 oz Dry whole wheat penne

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a 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 sea salt and black pepper.

• 3

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

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until the garlic is fragrant.

• 5

  Toss in the baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

  Drain the pasta, reserving a small amount of pasta water, and add the noodles to the skillet along with the basil pesto.

• 7

  Stir everything together until well-coated, adding a teaspoon of pasta water if needed to loosen the sauce, and serve immediately.