Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 1 oz Dry whole wheat penne pasta; 0.75 tbsp Basil pesto; 1.5 tbsp Sun-dried tomatoes; 0.5 tsp Extra virgin olive oil; 1 cup Fresh baby spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

457 calories

Protein: 51g; 44% of calories
Carbs: 27g; 24% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
While the pasta cooks, slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
Mince the garlic and add it to the skillet along with the sun-dried tomatoes, cooking for 1 minute until fragrant.
Add the fresh baby spinach to the skillet and toss for 30-60 seconds until the leaves are just wilted.
Drain the pasta, reserving 1 tablespoon of the cooking water, and add the pasta and water to the skillet.
Remove the skillet from the heat and stir in the basil pesto until the chicken and pasta are thoroughly coated.

Nutrition

Ingredients

Instructions

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