NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry whole wheat linguine

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 3

  Season the chicken with sea salt and black pepper, cooking for 5-7 minutes until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant, then stir in the fresh baby spinach until it just begins to wilt.

• 5

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

• 6

  Reduce the skillet heat to low, add the cooked linguine and the pesto-yogurt mixture, tossing well and adding reserved pasta water as needed to reach a creamy consistency.