NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the minced garlic and sun-dried tomatoes, cooking for 1 minute until the garlic is fragrant.

• 5

  Add the baby spinach to the skillet and toss for about 30 seconds until it just begins to wilt.

• 6

  Drain the pasta, reserving 1 tablespoon of the cooking water, and add the pasta and water to the skillet.

• 7

  Remove the skillet from the heat and stir in the basil pesto and lemon juice, tossing thoroughly until the pasta and chicken are well coated.