NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp basil pesto

2 tbsp plain greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tbsp parmesan cheese

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  While the pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the cherry tomatoes to the skillet with the chicken and cook for 2 minutes until they begin to soften and blister.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water.

• 7

  Lower the skillet heat to low. Add the cooked linguine, baby spinach, and the pesto-yogurt mixture to the skillet.

• 8

  Toss everything together gently, adding the reserved pasta water if needed to loosen the sauce, until the spinach is just wilted.

• 9

  Serve immediately topped with grated parmesan cheese and freshly torn basil leaves.