NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 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

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat; add chicken and sauté until golden and cooked through, about 6-8 minutes.

• 4

  Add the minced garlic to the skillet during the last minute of cooking, stirring until fragrant.

• 5

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

• 6

  Reserve 2 tablespoons of pasta water, then drain the linguine.

• 7

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

• 8

  Toss everything together gently, adding the reserved pasta water if needed to reach a creamy consistency, until the spinach is just wilted.