NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 cup baby spinach

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp pasta water

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 thin strips and season evenly with garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes.

• 4

  Before draining the pasta, carefully reserve 2 tablespoons of the starchy pasta water.

• 5

  In a small bowl, whisk together the Greek yogurt and basil pesto until smooth and well combined.

• 6

  Reduce the skillet heat to low, then add the cooked pasta, the pesto-yogurt mixture, the pasta water, and the baby spinach.

• 7

  Toss everything together gently for 1-2 minutes until the spinach is wilted and the sauce is creamy and coats the noodles.