NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole grain penne pasta

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

1 cup baby spinach

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 3

  Roast the tomatoes for 15-20 minutes until they are soft and have begun to burst.

• 4

  While tomatoes roast, cook the whole grain penne in a large pot of boiling water according to package directions until al dente.

• 5

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

• 6

  In a large skillet over medium heat, add the minced garlic and the pre-cooked shredded chicken, stirring for 1-2 minutes until fragrant.

• 7

  Add the roasted tomatoes (and any juices from the pan), cooked pasta, and baby spinach to the skillet.

• 8

  Toss everything together for 1 minute until the spinach is just wilted, adding the reserved pasta water and lemon juice to create a light sauce.

• 9

  Divide the pasta into bowls and top with freshly grated parmesan cheese.