NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole wheat penne

0.5 cup tomato passata

2 tbsp light cream cheese

1 tsp extra virgin olive oil

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and mince the garlic.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Season the chicken with sea salt and black pepper, then add it to the skillet and sauté until golden and cooked through.

• 5

  Add the minced garlic and dried oregano to the skillet, stirring for 30 seconds until fragrant.

• 6

  Pour in the tomato passata and bring to a gentle simmer for 3 minutes.

• 7

  Stir in the light cream cheese until fully melted and the sauce becomes a smooth, creamy pink.

• 8

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.