NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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, slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Drain the pasta, reserving about one tablespoon of the cooking water, and add the pasta directly into the skillet with the chicken.

• 5

  Add the basil pesto, chopped sun-dried tomatoes, and the reserved pasta water to the skillet, tossing well to coat.

• 6

  Fold in the fresh baby spinach and stir for 1 minute until the leaves are just wilted and the sauce is glossy.