NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

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 directions until al dente.

• 2

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

• 3

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

• 4

  Add the minced garlic and cherry tomatoes to the skillet, cooking for 2-3 minutes until the tomatoes begin to soften and burst.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

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

• 7

  Drain the linguine and add it to the skillet along with the creamy pesto sauce, tossing everything together until the pasta is well-coated.