NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1.5 tbsp basil pesto

2 tbsp dry-packed sun-dried tomatoes

1 cup baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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 chicken breast pieces with sea salt and black pepper.

• 3

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

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.

• 5

  Stir in the baby spinach until just wilted, then remove the skillet from the heat.

• 6

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

• 7

  Add the basil pesto and toss everything together until the pasta and chicken are evenly coated and the sauce is glossy.