NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into bite-sized strips.

• 6

  In the same skillet, add the sundried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

• 7

  Add the cooked pasta, sliced chicken, and basil pesto to the skillet, tossing everything together over low heat until well coated and warmed through.