NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole-grain penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  5. Reduce heat to low, add the fresh baby spinach, and stir until the leaves are just wilted.

• 6

  6. Drain the pasta, reserving two tablespoons of pasta water, and add both to the skillet.

• 7

  7. Stir in the basil pesto and lemon juice, tossing everything together until the pasta is evenly coated and glossy.