NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Dry whole grain penne

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0 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 grain penne according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season them with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Drain the pasta, reserving a small splash of pasta water, and add the noodles directly to the skillet with the chicken.

• 6

  Add the baby spinach to the pan and toss for 30 seconds until the leaves just begin to wilt from the heat.

• 7

  Remove the skillet from the heat and stir in the basil pesto, adding a teaspoon of pasta water if needed to create a smooth, even coating.