NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

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 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 chicken breast with the sea salt and black pepper on both sides.

• 3

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

• 4

  Remove the chicken from the pan, let it rest for two minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for one minute until the garlic is fragrant.

• 6

  Add the baby spinach to the skillet and toss until just wilted, then turn off the heat.

• 7

  Drain the pasta, reserving two tablespoons of the cooking water, and add both to the skillet along with the chicken and basil pesto.

• 8

  Toss everything together until the pasta is evenly coated and serve immediately.