NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole grain penne pasta

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain 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 extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Reduce the heat to medium, then add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Add the baby spinach to the skillet and toss gently until the leaves are just wilted.

• 6

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

• 7

  Stir in the basil pesto and reserved pasta water, tossing everything together until the pasta is evenly coated and glossy.