NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

2 tbsp sun-dried tomatoes

0.25 cup tomato puree

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh basil

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the whole wheat penne according to package instructions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, place the chicken breast in a small skillet with enough water to cover it; simmer over medium heat for 10-12 minutes until cooked through, then remove and shred with two forks.

• 3

  In a separate large skillet, heat the extra virgin olive oil over medium heat and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 4

  Stir in the tomato puree, sea salt, black pepper, and the reserved pasta water to create a smooth sauce base.

• 5

  Add the shredded chicken and cooked pasta to the skillet, tossing well to coat every piece in the sauce.

• 6

  Fold in the baby spinach and cook for 1 minute until just wilted, then garnish with fresh basil before serving.