NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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 bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until golden brown and cooked through.

• 4

  Lower the heat to medium and add the baby spinach and sun-dried tomatoes to the skillet, stirring until the spinach is just wilted.

• 5

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 6

  Stir in the basil pesto, lemon juice, and reserved pasta water, tossing everything together until the pasta is well coated and the sauce is glossy.

• 7

  Serve immediately in a warm bowl.