NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh 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 whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 minutes.

• 4

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

• 5

  Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, then add the pasta and reserved water to the skillet.

• 7

  Remove the skillet from the heat and toss everything with the basil pesto until the pasta and chicken are evenly coated and glossy.