NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain penne

1 tbsp sun-dried tomato pesto

1 cup baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  While the pasta cooks, dice 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 sear the chicken until golden brown and cooked through.

• 4

  Lower the heat to medium, add the minced garlic and baby spinach to the skillet, and sauté until the spinach is just wilted.

• 5

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet along with the sun-dried tomato pesto.

• 6

  Toss everything together until well-coated, adding a bit of pasta water if needed for a glossy consistency, and garnish with fresh basil.