NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cups Cooked gluten-free brown rice penne

1 cup Cherry tomatoes

2 tbsp Extra virgin olive oil

1 cup Fresh basil leaves

1 tbsp Pine nuts

1 clove Garlic

2 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and toss cherry tomatoes with 1 tbsp olive oil and a pinch of the sea salt on a baking sheet.

• 2

  Roast tomatoes for 15 minutes until they begin to burst and release their sweet, concentrated juices.

• 3

  Prepare gluten-free pasta according to package directions to yield 1.5 cups cooked, reserving 0.25 cup of the starchy pasta water.

• 4

  In a food processor, pulse basil, pine nuts, garlic, parmesan, and lemon juice while drizzling in 0.5 tbsp olive oil to create a smooth pesto.

• 5

  Season chicken breast with the remaining sea salt and black pepper, then sauté in a pan with 0.5 tbsp olive oil over medium-high heat until golden and cooked through.

• 6

  Slice the chicken into bite-sized strips.

• 7

  In the same pan, combine cooked pasta, pesto, baby spinach, and reserved pasta water, tossing until the spinach is perfectly wilted.

• 8

  Gently fold in the roasted tomatoes and sliced chicken before serving warm.