NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp 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 with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked through.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften.

• 6

  Whisk together the Greek yogurt and basil pesto in a small bowl until smooth.

• 7

  Reduce the skillet heat to low, add the cooked linguine, baby spinach, and the pesto-yogurt mixture.

• 8

  Toss everything together gently until the spinach is wilted and the pasta is coated in a creamy sauce.

• 9

  Add the sliced chicken back into the pan, toss once more, and serve immediately.