Sundried Tomato Pesto Chicken Pasta

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  150g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Sundried Tomato Pesto Sauce

  Giant

  30g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Spinach

  Raw

  1 cup or 30g

• Whole wheat pasta

  Cooked

  1 cup or 140g

• Goat cheese

  Soft type

  1 tbsp or 15g

• Sea Salt

  Cerulean Seas

  1 tsp or 8g

Directions

1. Chop the chicken breast into small pieces.
2. In a sealable container, add the chopped chicken and measure out the sundried tomato pesto. Seal the container and let the chicken marinate for at least 4 hours, if not longer.
3. Once marinated, take the chicken and add it to a large pan of pot.
4. Pot a large pot of water on to boil with some sea salt. Once the water is boiling, add in the whole wheat pasta to be cooked.
5. Chop up the bell pepper (or any veggies of your choice) and add it in with the chicken.
6. Weigh out the goat cheese and add it in with the chicken.
7. Put the chicken on to cook over medium heat. Stir together and let cook through (should take about 15 minutes). Alternatively, you can also bake the chicken in the oven at 350 degrees Fahrenheit for 30 minutes.
8. Once the pasta is ready, measure out your portion and serve it with the cooked chicken. Enjoy!

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