NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 cup fresh spinach

0.5 cup cherry tomatoes

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat linguine according to package directions until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Reduce the heat to medium-low and add the cooked linguine, fresh spinach, basil pesto, and Greek yogurt to the pan.

• 6

  Toss all ingredients together with the reserved pasta water until the spinach is wilted and the sauce becomes silky and coats the pasta evenly.