NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole grain linguine

4 oz Chicken breast

1 tsp Olive oil

1 clove Garlic

1 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

1 cup Baby spinach

0.5 cup Cherry tomatoes

1 tbsp Parmesan cheese

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 linguine according to package directions until al dente.

• 2

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

• 3

  Season the chicken with the sea salt and black pepper, cooking until golden brown and cooked through, about 6 to 8 minutes.

• 4

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

• 5

  Add the baby spinach to the skillet and stir until just wilted, then remove the pan from the heat.

• 6

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

• 7

  Drain the pasta, reserving two tablespoons of pasta water, and add the noodles to the skillet with the chicken and vegetables.

• 8

  Pour the pesto yogurt mixture over the pasta, add the reserved water, and toss everything together until the noodles are evenly coated.

• 9

  Serve immediately topped with a sprinkle of grated parmesan cheese.