NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken (93% lean)

1.5 oz Whole wheat penne

2 cups Fresh arugula

2 cloves Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

  Bring a 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, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground chicken to the skillet, breaking it up with a spatula, and season with sea salt, black pepper, and red pepper flakes.

• 4

  Cook the chicken until browned and cooked through, then add the minced garlic and lemon zest, sautéing for 1 minute until fragrant.

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta and add it directly to the skillet with the chicken.

• 6

  Add the fresh arugula and lemon juice to the pan, tossing gently until the greens are just wilted and the pasta is well coated.

• 7

  If the pasta seems dry, add a splash of the reserved pasta water to create a light sauce before serving.