NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1.5 tbsp Basil pesto

1 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 tbsp Water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, then drain.

• 2

  While the pasta is cooking, cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

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

• 4

  Add the sun-dried tomatoes and baby spinach to the skillet, stirring for 1 minute until the spinach is slightly wilted.

• 5

  Turn the heat to low and add the cooked pasta, basil pesto, and water to the skillet.

• 6

  Toss everything together until the pasta and chicken are thoroughly coated in the pesto sauce, then serve immediately.