NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente.

• 2

  While the pasta cooks, cut 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 and sauté the chicken until golden brown and cooked through.

• 4

  Add the sun-dried tomatoes and fresh baby spinach to the skillet, stirring for 1-2 minutes until the spinach is just wilted.

• 5

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

• 6

  Stir in the basil pesto and lemon juice, tossing everything together until the pasta is coated in the glossy sauce.