NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz brown rice penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the brown rice pasta according to package instructions until al dente.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sear 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 bite-sized strips.

• 5

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

• 6

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

• 7

  Drain the pasta, reserving 1 tablespoon of pasta water. Add the pasta, sliced chicken, basil pesto, and reserved water to the skillet.

• 8

  Toss everything together over low heat until the pasta is evenly coated and the dish is heated through.