NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup fresh spinach

0.5 tbsp 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 whole wheat linguine according to package directions until al dente.

• 2

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

• 3

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

• 4

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

• 5

  Drain the pasta, reserving two tablespoons of pasta water, and add the pasta, pesto mixture, and fresh spinach to the skillet with the chicken.

• 6

  Toss everything together over low heat until the spinach is just wilted and the sauce coats the linguine perfectly.