NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry whole wheat penne

1.5 tbsp basil pesto

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp shaved parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, about 9 minutes.

• 2

  While the pasta boils, cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the cherry tomatoes to the skillet with the chicken, cooking for 3 minutes until the skins begin to blister and release their juices.

• 5

  Toss in the baby spinach and stir for 1 minute until just wilted, then turn off the heat.

• 6

  Drain the pasta and add it to the skillet along with the basil pesto, tossing thoroughly to coat every noodle.

• 7

  Serve the pasta in a bowl and finish with a sprinkle of shaved parmesan cheese for a salty, nutty bite.