NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a 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, season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2-3 minutes until the tomatoes begin to soften and burst.

• 6

  Add the fresh baby spinach to the skillet and toss for 1 minute until just wilted.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both to the skillet with the vegetables.

• 8

  Return the sliced chicken to the pan, toss everything together to coat in the garlic-infused oil, and garnish with freshly chopped parsley.