NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne until al dente, about 8-10 minutes.

• 2

  While the pasta cooks, pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic and sundried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the fresh baby spinach to the skillet and toss until just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water.

• 8

  Add the cooked pasta, sliced chicken, and basil pesto to the skillet, tossing everything together with the reserved pasta water to create a light sauce.