NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh 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 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, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Stir in the basil pesto and fresh baby spinach, tossing gently until the spinach is wilted and the pasta is evenly coated.