NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne pasta

1 cup cherry tomatoes

0.5 cup artichoke hearts

1.5 tsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

2 tbsp fresh basil leaves

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 the pasta cooks, season the chicken breast with half of the salt and pepper.

• 3

  Heat 0.5 tsp of olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, then set aside.

• 4

  In the same skillet, add the remaining 1 tsp of olive oil, cherry tomatoes, and artichoke hearts.

• 5

  Sauté for 4-5 minutes until the tomatoes begin to blister and release their juices, then stir in the minced garlic and oregano for 1 minute.

• 6

  Slice the chicken into bite-sized pieces and add it back to the skillet along with the drained pasta.

• 7

  Toss everything together to coat in the light tomato sauce, then serve topped with grated parmesan and fresh torn basil.