NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup butternut squash girasoli

1 tsp olive oil

1 cup baby spinach

1 tbsp shredded provolone cheese

3 leaf fresh sage

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the butternut squash girasoli according to package instructions, usually about 3 to 4 minutes.

• 2

  While the pasta cooks, season the chicken breast on both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

• 5

  In the same skillet, add the minced garlic and fresh sage leaves, sautéing for 1 minute until the sage is crisp and the garlic is fragrant.

• 6

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

• 7

  Gently fold the cooked girasoli and sliced chicken into the skillet with the spinach and sage.

• 8

  Transfer to a plate and sprinkle with the shredded provolone cheese while still warm.