NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry linguine

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tbsp extra virgin olive oil

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 instructions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes per side.

• 5

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

• 6

  In the same skillet, reduce heat to medium and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.

• 7

  Stir in the basil pesto and non-fat Greek yogurt, whisking until a smooth, creamy sauce forms.

• 8

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 9

  Toss the cooked linguine and sliced chicken into the sauce, mixing well to ensure every strand is coated before serving.