NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Whole wheat penne pasta

1 tsp Olive oil

2 cloves Garlic

0.5 cup Cherry tomatoes

1 cup Baby spinach

0.25 tsp Dried oregano

0.25 tsp Dried basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

1 tbsp Fresh parsley

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, cut the chicken breast into 1-inch bite-sized cubes and season with sea salt, black pepper, dried oregano, and dried basil.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Lower the heat to medium and add the minced garlic and halved cherry tomatoes, cooking for 2 minutes until the garlic is fragrant and tomatoes begin to soften.

• 6

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

• 7

  Add the cooked penne, reserved pasta water, and baby spinach to the skillet.

• 8

  Toss everything together for 1 minute until the spinach is just wilted and the pasta is well coated.

• 9

  Divide the pasta into a bowl and garnish with grated parmesan cheese and freshly chopped parsley before serving.