NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

1.5 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 2 minutes before slicing it into thin strips.

• 5

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

• 6

  Add the fresh baby spinach to the skillet and toss for 30 seconds until the leaves are just wilted.

• 7

  Drain the cooked pasta and add it to the skillet along with the basil pesto.

• 8

  Add the sliced chicken back into the pan and toss all ingredients together over low heat until thoroughly combined and steaming.