Ingredients

30-40 minutes (15 minutes cook time; 15-20 minutes prep time)

4 servings

• 1 package baby spinach
• 1 lb boneless, skinless chicken breasts
• 12 oz whole grain pasta
• 4 oz goat cheese
• 12 slices of sun-dried tomatoes
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil

Individual serving

• 1 cup spinach, raw
• 1/2 - 1 boneless, skinless chicken breast
• 3 oz whole grain pasta
• 1 oz goat cheese
• 2 tablespoons sun-dried tomatoes
• pinch of basil
• pinch of oregano
• salt & pepper to taste
• 1/4 tablespoon olive oil

Directions

1. Fill large pot with water and bring to a boil. Once boiling, add whole grain pasta. Cook until desired firmness, about 8-10 minutes. Drain, reserve ½ cup pasta water.
2. Heat a skillet over medium-high heat.
3. In small bowl, mix together spices: ¼ teaspoon basil, ¼ teaspoon oregano, ⅛ teaspoon salt. ⅛ teaspoon black pepper.
4. Slice chicken and sprinkle with above spices.
5. Add 1 tablespoon oil to skillet and cook chicken, 2-3 minutes per side, until cooked through.
6. Wash and dry spinach, remove any stems from spinach and tear or cut leaves if you’d like.
7. Slice sun-dried tomatoes (if not pre-sliced), and rinse with water or drain excess oil off.
8. Once pasta has been drained, add pasta, sun-dried tomatoes, olives, spinach, and reserved pasta water to pot. Toss until spinach is wilted.
9. Serve with goat cheese crumbled on top. Enjoy!

Nutrition Information (for 1 serving size):

422 calories per serving, 10g fat, 43g carbohydrates, 40g protein

Calorie macro breakdown:

• 20% from fat
• 38% from protein
• 42% from carbohydrates