NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.5 oz Dry whole grain penne

1 tbsp Basil pesto

1 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 tsp Fresh lemon juice

PREPARATION

• 1

  Bring a large 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 them with the sea salt and black pepper.

• 3

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

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking for one to two minutes until the spinach is just wilted.

• 5

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

• 6

  Stir in the basil pesto and fresh lemon juice, adding the reserved pasta water to help the sauce coat the noodles evenly before serving.