NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

1 cup Zucchini

1 cup Baby spinach

2 cloves Garlic

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, reserving one tablespoon of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the cubed chicken breast to the skillet, seasoning with half the salt and pepper, and sear until golden brown and cooked through.

• 4

  Stir in the diced zucchini and minced garlic, sautéing for 3 to 4 minutes until the zucchini is tender-crisp and fragrant.

• 5

  Reduce the heat to medium and add the cooked pasta, reserved pasta water, and baby spinach to the skillet.

• 6

  Toss everything together until the spinach is wilted, then stir in the fresh parsley, oregano, and lemon juice.

• 7

  Season with the remaining salt and pepper before serving warm.