NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season them evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and add the chicken, searing until golden brown and cooked through, approximately 6 minutes.

• 4

  Reduce the heat to medium and add the chopped sun-dried tomatoes and fresh baby spinach to the skillet, stirring until the spinach is just wilted.

• 5

  Add the cooked penne and basil pesto to the skillet, tossing thoroughly to coat; add the reserved pasta water if needed to loosen the sauce.

• 6

  Transfer the pasta to a bowl and serve immediately while the flavors are bright and fresh.