NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 clove garlic

PREPARATION

• 1

  Bring a 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, dice 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.

• 4

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.

• 5

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

• 6

  Stir in the baby spinach and cook just until wilted.

• 7

  Drain the pasta, reserving a small amount of the pasta water.

• 8

  Add the cooked pasta and basil pesto to the skillet with the chicken and vegetables.

• 9

  Toss everything together, adding a teaspoon of pasta water if needed to loosen the sauce, and serve immediately.