NUTRITION

SERVINGS

INGREDIENTS

4.5 ounce chicken breast

1 ounce whole wheat linguine

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine according to package instructions 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 and sauté the chicken until golden brown 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.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt with one tablespoon of hot pasta water to create a smooth sauce.

• 6

  Reduce the skillet heat to low, add the cooked linguine and baby spinach, and pour the pesto mixture over the top.

• 7

  Toss everything together gently until the spinach is wilted and the pasta is thoroughly coated in the creamy sauce.