NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

PREPARATION

• 1

  Bring a large 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, pat the chicken breast dry and season both sides with sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the sundried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta, sliced chicken, and basil pesto to the skillet.

• 7

  Toss everything together over low heat, adding the reserved pasta water if needed to loosen the sauce, then garnish with grated parmesan cheese.