NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry whole wheat penne

1 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp fresh basil

1 tbsp lemon juice

1 tsp lemon zest

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 pieces and season with sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet with the chicken.

• 7

  Add the fresh baby spinach, parsley, and basil, tossing constantly for 1 minute until the spinach is just wilted.

• 8

  Remove from heat and stir in the fresh lemon juice and lemon zest before serving.