NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup whole wheat penne, cooked

2 tbsp sun-dried tomatoes, oil-packed and drained

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic, minced

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh basil, chopped

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 2

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

• 3

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

• 4

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 5

  Stir in the cooked pasta and baby spinach, tossing until the spinach is wilted and the pasta is coated in the light sauce.

• 6

  Garnish with fresh chopped basil before serving.