NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Brown rice pasta

1.5 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 clove Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice pasta according to package directions.

• 2

  While the pasta cooks, season the chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until the garlic is fragrant.

• 6

  Add the baby spinach to the skillet and toss briefly until the leaves are just wilted.

• 7

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

• 8

  Add the chicken, basil pesto, and reserved pasta water to the pan, tossing everything together until the pasta is thoroughly coated.