NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry linguine

1 tbsp basil pesto

0.25 cup plain Greek yogurt

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

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 pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Reduce the heat to low and stir in the fresh baby spinach until just wilted.

• 6

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

• 7

  Drain the linguine, reserving a splash of pasta water, and add the pasta to the skillet with the chicken and vegetables.

• 8

  Pour the pesto-yogurt sauce over the pasta mixture and toss gently to coat, adding reserved water if needed for desired consistency.