NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 oz dry whole wheat penne pasta

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the penne until al dente, usually about 9-11 minutes.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

• 4

  Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until it releases its aroma.

• 6

  Add the fresh baby spinach to the skillet and toss for 1-2 minutes until it is just wilted.

• 7

  Drain the pasta, reserving roughly 2 tablespoons of the starchy cooking water.

• 8

  Add the pasta, sliced chicken, reserved water, and lemon juice to the skillet, tossing everything together to coat.

• 9

  Turn off the heat and stir in the parmesan cheese, remaining salt, pepper, and fresh parsley before serving.