NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Fresh 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 water to a boil and cook the whole wheat penne according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into small, bite-sized cubes and season 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 browned and cooked through.

• 4

  Add the minced garlic and chopped sundried tomatoes to the skillet, stirring for 1-2 minutes until fragrant.

• 5

  Drain the pasta and add it to the skillet along with the fresh baby spinach, tossing until the spinach is just wilted.

• 6

  Remove the skillet from the heat and fold in the basil pesto until the chicken and pasta are thoroughly and evenly coated.