NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry linguine

1 cup spiralized zucchini

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the spiralized zucchini noodles to the skillet with the chicken for the last 2 minutes of cooking to soften slightly.

• 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 cooking water, then add the pasta and reserved water to the skillet.

• 7

  Remove the skillet from the heat and stir in the pesto-yogurt mixture until the noodles and chicken are evenly coated.

• 8

  Garnish with grated parmesan cheese and serve immediately while hot.