NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1.5 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

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 wheat penne according to package directions until al dente, then drain and set aside.

• 2

  Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Add the minced garlic and chopped sundried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

• 5

  Stir in the baby spinach and cook just until the leaves begin to wilt.

• 6

  Reduce heat to low, then add the cooked pasta, basil pesto, and lemon juice to the skillet.

• 7

  Toss all ingredients together until the pasta and chicken are thoroughly coated in the pesto and served warm.