NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 4

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

• 5

  Reduce the heat to low, add the fresh baby spinach, and stir until the leaves are just wilted.

• 6

  Drain the pasta, reserving a splash of pasta water, then add the pasta and basil pesto to the skillet.

• 7

  Toss everything together until well-coated, adding a teaspoon of pasta water if needed to loosen the sauce, and serve immediately.