NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

0.25 cup 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

1 clove garlic

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, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sauté until golden brown and cooked through.

• 4

  Add the minced garlic and cherry tomatoes to the skillet, cooking for 3 minutes until the tomatoes begin to burst.

• 5

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

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with two tablespoons of the hot pasta water to create a smooth sauce.

• 7

  Drain the linguine and add it to the skillet, then pour the creamy pesto sauce over the top and toss until well coated.