NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.25 oz brown rice linguine

1 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then add it to the skillet and cook 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.

• 5

  Lower the heat to low and stir in the baby spinach until just wilted.

• 6

  In a small bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until smooth.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both the pasta and the reserved water to the skillet.

• 8

  Pour the pesto mixture over the chicken and pasta, tossing gently to coat everything in the creamy sauce before serving.