NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.25 oz whole wheat penne pasta

0.5 cup tomato puree

0.5 oz mozzarella cheese

0.5 oz ricotta cheese

0.5 tbsp parmesan cheese

0.5 tbsp pecorino romano cheese

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.25 tsp dried oregano

0.25 tsp sea salt

0.13 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Cook the whole wheat penne in boiling water for 2 minutes less than the package directions until al dente, then drain.

• 3

  Heat olive oil in a skillet over medium heat and sauté the diced chicken until browned and cooked through.

• 4

  Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent and fragrant.

• 5

  Stir in the tomato puree, dried oregano, sea salt, black pepper, and fresh spinach, allowing the spinach to wilt.

• 6

  In a small bowl, mix the ricotta cheese with the cooked pasta and the chicken-sauce mixture.

• 7

  Transfer the mixture to a small baking dish and top evenly with shredded mozzarella, parmesan, and pecorino romano.

• 8

  Bake for 15-20 minutes until the cheese is melted and golden brown on top.