NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry brown rice penne

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne according to package instructions until al dente.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

  Mince the garlic and slice the sundried tomatoes. Add them to the skillet with the chicken and cook for 1 minute until the garlic is fragrant.

• 5

  Add the baby spinach to the skillet and toss for 30 seconds until it just begins to wilt.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water. Add the pasta to the skillet along with the basil pesto, lemon juice, and reserved water.

• 7

  Toss everything together until the pasta is evenly coated in the pesto and serve immediately.