Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 12 oz whole wheat penne
  • 2 cups fresh baby spinach
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook for 2 minutes less than the package says until it is still firm in the center. Reserve 1/2 cup of the starchy water before draining.
  2. Heat 1 tbsp of olive oil in a skillet over medium high heat. Add cubed chicken, season with salt and pepper, and sauté until golden brown and cooked through. Remove chicken from the pan and set aside.
  3. Lower heat to medium and add the remaining olive oil and minced garlic to the same skillet. Sauté for about 1 minute until the garlic is fragrant but not brown.
  4. Stir in the chicken broth, lemon juice, and oregano. Simmer for 2-3 minutes until the liquid reduces slightly.
  5. Whisk in the Parmesan cheese and reserved pasta water until the sauce is velvety and glossy.
  6. Toss the undercooked pasta and seared chicken into the skillet.
  7. Fold in the baby spinach, stirring until the leaves are just wilted.
  8. Divide the mixture evenly across 4 meal prep containers.