NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice penne

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil the brown rice penne in salted water until al dente, then drain and set aside.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through.

• 4

  Add the garlic and sundried tomatoes to the skillet, sautéing for one minute until the aromas are released.

• 5

  Toss in the cooked pasta and baby spinach, stirring until the greens are just wilted.

• 6

  Remove from the heat and fold in the basil pesto until the pasta is thoroughly and beautifully coated.