NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry brown rice penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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, dice the chicken breast into 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 and sauté the chicken until golden brown and cooked through.

• 4

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

• 5

  Drain the pasta, reserving 1 tablespoon of the cooking water, and add both to the skillet along with the baby spinach.

• 6

  Turn off the heat, add the basil pesto, and toss everything together until the spinach is wilted and the pasta is evenly coated.