NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat 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 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  3. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  4. Remove the chicken from the pan, let it rest for a few minutes, then slice it into bite-sized strips.

• 5

  5. In the same skillet, add the chopped sun-dried tomatoes and baby spinach, stirring for 1 minute until the spinach is just wilted.

• 6

  6. Drain the pasta, reserving a splash of pasta water, and add the pasta, sliced chicken, and basil pesto to the skillet.

• 7

  7. Toss everything together over low heat, adding the lemon juice and a bit of pasta water if needed to create a silky sauce before serving.