NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz linguine

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tsp olive oil

1 tbsp parmesan cheese

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving 1/4 cup of the pasta water before draining.

• 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 sear the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the skillet, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the fresh spinach and cook until just wilted.

• 6

  Reduce the heat to low and stir in the basil pesto, plain Greek yogurt, and reserved pasta water to create a smooth, creamy sauce.

• 7

  Return the chicken and cooked linguine to the skillet, tossing everything together until the pasta is thoroughly coated in the velvety sauce.

• 8

  Serve immediately topped with a sprinkle of parmesan cheese for a sharp, salty finish.