NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 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

  While the pasta cooks, season the diced chicken breast with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.

• 5

  Drain the pasta, reserving a splash of the cooking water, and add the noodles to the skillet.

• 6

  Remove from heat and toss everything with the basil pesto and reserved pasta water until the noodles are silkily coated.