NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole wheat linguine

0.5 cup fresh basil

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Boil a large pot of salted water and cook the linguine according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast with half the salt and pepper, then sear in a skillet over medium-high heat until golden and cooked through.

• 3

  In a small food processor, pulse the basil, garlic, olive oil, lemon juice, and remaining salt and pepper until a smooth paste forms.

• 4

  In a small bowl, whisk the prepared pesto into the Greek yogurt until fully incorporated and creamy.

• 5

  Reserve 2 tablespoons of pasta water, then drain the linguine and return it to the pot.

• 6

  Toss the warm pasta and chicken with the creamy pesto sauce and reserved water, then top with grated parmesan cheese.