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

0.5 cup cherry tomatoes

1 clove garlic

1 tsp olive oil

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 whole wheat linguine according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes begin to soften and blister.

• 5

  Lower the heat to low. Stir in the baby spinach until it just begins to wilt.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth. If needed, add 1 tablespoon of pasta water to thin the sauce.

• 7

  Drain the pasta and add it directly to the skillet. Pour the creamy pesto sauce over the mixture and toss gently until everything is evenly coated and heated through.