NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry whole wheat penne

1 tbsp basil pesto

0.5 cup cherry tomatoes

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet. Sauté for 2-3 minutes until the tomatoes begin to soften and burst.

• 5

  Lower the heat and stir in the baby spinach until just wilted.

• 6

  Add the cooked pasta and basil pesto to the skillet. Toss everything together, adding the reserved pasta water as needed to create a silky sauce that coats every noodle.