NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole-grain penne

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 clove Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole-grain penne according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

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

• 5

  Reduce heat to low, then add the baby spinach and cook until just wilted.

• 6

  Drain the pasta, reserving a splash of pasta water, and add it to the skillet.

• 7

  Stir in the basil pesto and lemon juice, adding a bit of pasta water if needed to create a glossy sauce that coats every piece.