NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 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 with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and chopped sundried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the cooked pasta, sliced chicken, and baby spinach to the skillet, tossing for 1 to 2 minutes until the spinach begins to wilt.

• 7

  Remove the skillet from the heat and stir in the basil pesto until all ingredients are evenly coated and aromatic.