NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

0.25 cup Plain non-fat Greek yogurt

1 cup Fresh baby spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the linguine in boiling salted water until al dente, reserving two tablespoons of the cooking liquid before draining.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until the exterior is golden and the center is opaque.

• 4

  Remove chicken to a cutting board to rest for 3 minutes, then slice into thin strips.

• 5

  Lower the skillet heat to medium-low, add minced garlic for 30 seconds, then whisk in the Greek yogurt, pesto, and reserved pasta water to create a creamy base.

• 6

  Fold in the cooked pasta, sliced chicken, and fresh spinach, tossing until the greens are just wilted and the sauce clings to every strand.