NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat pasta

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the whole wheat pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat a large non-stick skillet over medium-high heat and cook the chicken breast until golden brown and cooked through, approximately 6 minutes per side.

• 4

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

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 6

  Add the baby spinach to the skillet and stir for 1 minute until it just begins to wilt.

• 7

  Drain the cooked pasta, reserving 2 tablespoons of the cooking water, and add the pasta to the skillet.

• 8

  Add the sliced chicken, basil pesto, and lemon juice to the pan, tossing everything together until well coated.

• 9

  If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until the desired consistency is reached.