NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Baby spinach

0.5 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, season the cubed chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through, approximately 6-8 minutes.

• 4

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

• 5

  Stir in the fresh baby spinach and cook for 1 minute until just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta and 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.