NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole grain penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain 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 olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Mince the garlic and add it to the skillet along with the sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 6

  Add the cooked pasta, basil pesto, and the reserved pasta water to the skillet with the chicken.

• 7

  Toss in the baby spinach and stir constantly for 1-2 minutes until the spinach is just wilted and the pasta is evenly coated in sauce.

• 8

  Serve immediately in a shallow bowl.