NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 tsp olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp water

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove chicken from the skillet, let it rest for 3 minutes, then slice into bite-sized strips.

• 5

  In the same skillet, add the sundried tomatoes and baby spinach, sautéing for 1 minute until the spinach just begins to wilt.

• 6

  Add the cooked pasta, sliced chicken, basil pesto, and a tablespoon of pasta water to the skillet.

• 7

  Toss everything together over low heat until the pasta is evenly coated in the aromatic pesto sauce and serve warm.