NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 oz Brown rice penne pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

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 brown rice penne according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 5

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

• 6

  Stir in the fresh baby spinach and cook for 1 minute until the leaves are just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 8

  Add the cooked pasta, basil pesto, and reserved pasta water to the skillet, tossing thoroughly to coat all ingredients in a light, glossy sauce before serving.