NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 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 medium 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, cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until the garlic is fragrant.

• 5

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta to the skillet with the chicken.

• 6

  Stir in the basil pesto and baby spinach, adding the reserved pasta water if needed to thin the sauce, and toss until the spinach is just wilted.