NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole grain 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

1 tsp Lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through.

• 5

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

• 6

  Stir in the baby spinach and cook just until it begins to wilt.

• 7

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet.

• 8

  Add the basil pesto, reserved pasta water, and lemon juice to the skillet.

• 9

  Toss everything together over low heat until the pasta is well-coated and the sauce is creamy.