NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole grain linguine

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

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

• 4

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant, then stir in the fresh baby spinach until just wilted.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta and reserved water to the skillet with the chicken.

• 7

  Remove the skillet from heat and fold in the creamy pesto mixture and grated parmesan cheese until the pasta is evenly coated.