.5 lb whole wheat penne pasta
2 chicken breasts
1 cup cashew kale pesto
2 cups fresh spinach
1 red bell pepper
4 oz sundried tomatoes
2 gloves of garlic
pinch of red pepper chili flakes
parmesan to taste

2 chicken breasts 1 cup cashew kale pesto 2 cup s fresh spinach 1 red bell pepper 4 oz sundried tomatoes 2 gloves of garlic

1. Bring water to a boil. Add salt and pasta. Cook to al dente. Strain and keep 1 cup of pasta water.
2. Sauté chicken in olive oil. Set aside cooked chicken. Cut into strips.
3. In sauté pan cook bell pepper and spinach with garlic til cooked and wilted.
4. Add pasta and pesto to pepper and spinach. Add sundried tomatoes and chili flakes. Combine and add a couple splashes of reserved pasta water to create sauce.
5. Serve and top with parmesan cheese.