NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, about 9 minutes.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.

• 5

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet with the chicken.

• 6

  Stir in the basil pesto, baby spinach, and reserved pasta water, tossing until the spinach is wilted and the pasta is evenly coated.