NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz brown rice linguine

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice linguine according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Slice the chicken breast into bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and blister.

• 5

  Stir in the baby spinach and cook for 1 minute just until wilted, then remove the skillet from the heat.

• 6

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

• 7

  Add the cooked linguine, the pesto-yogurt mixture, and the reserved pasta water to the skillet.

• 8

  Toss everything together until the pasta is thoroughly coated in the creamy sauce and serve immediately.