NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until cooked through.

• 4

  Transfer the chicken to a cutting board, allow it to rest for 2 minutes, and then slice it into thin strips.

• 5

  In the same skillet used for the chicken, add the minced garlic and sundried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 6

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach begins to wilt from the residual heat.

• 7

  Stir in the sliced chicken and the basil pesto, mixing thoroughly until every ingredient is glossy and well-coated before serving.