Whole wheat spaghetti: 60g (dry), Chicken breast (boneless, skinless): 85g (3 oz), Basil pesto: 30g (2 tbsp), Cherry tomatoes: 50g (1/4 cup, halved), Baby spinach: 30g (1 cup), Pine nuts: 10g (1 tbsp), Parmesan cheese: 10g (1 tbsp, grated), Olive oil: 5ml (1 tsp), Garlic powder: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Season 85g chicken breast with 1g garlic powder, a pinch of salt, and 1g black pepper. 2. Heat 5ml olive oil in a skillet over medium heat. 3. Cook the chicken until golden brown and cooked through, about 5-6 minutes per side. Let rest for 5 minutes, then slice. 4. Meanwhile, cook 60g whole wheat spaghetti according to package directions. Drain. 5. In a large bowl, toss the hot pasta with 30g basil pesto until well coated. 6. Add 30g baby spinach and toss until slightly wilted from the heat of the pasta. 7. Add 50g halved cherry tomatoes and the sliced chicken. Toss gently to combine. 8. Serve topped with 10g pine nuts and 10g grated Parmesan cheese.
