NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften and blister.

• 5

  Lower the heat and stir in the baby spinach until just wilted, then remove the skillet from the heat.

• 6

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

• 7

  Drain the linguine and add it to the skillet, tossing everything with the creamy pesto sauce and a sprinkle of parmesan cheese.