NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 oz Whole wheat penne pasta

1 tbsp Basil pesto

1 tbsp Sundried tomatoes in oil

0.5 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Bring a 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 evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into bite-sized strips.

• 5

  In the same skillet, add the fresh baby spinach and sundried tomatoes, stirring for 1 minute until the spinach is just wilted.

• 6

  Add the cooked pasta and sliced chicken back into the skillet, then toss thoroughly with the basil pesto until everything is evenly coated.