NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat and add the minced garlic clove.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and sauté until golden brown and cooked through.

• 4

  In a small bowl, whisk together the basil pesto and non-fat Greek yogurt until smooth to create a creamy, protein-rich sauce base.

• 5

  Add the fresh baby spinach to the skillet with the chicken and sauté for about one minute until the leaves are just wilted.

• 6

  Drain the linguine, reserving two tablespoons of the pasta water, and add the noodles directly into the skillet.

• 7

  Remove the skillet from the heat and stir in the pesto-yogurt mixture along with the reserved pasta water, tossing everything together until the pasta is coated in a velvety sauce.