NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.6 cup linguine pasta

1 tbsp basil pesto

2 tbsp greek yogurt

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil a pot of salted water and cook linguine until al dente; reserve 2 tablespoons of pasta water and drain.

• 2

  Season sliced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add minced garlic to the skillet and cook for 30 seconds until fragrant.

• 5

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

• 6

  Fold in the cooked linguine and baby spinach, tossing until the greens are wilted and the pasta is thoroughly coated.