NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole grain linguine

1.5 tbsp basil pesto

2 tbsp plain Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain linguine until al dente, reserving a splash of the starchy cooking water before draining.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Reduce the heat to medium and stir in the minced garlic and halved cherry tomatoes, cooking for 2 minutes until the tomatoes just begin to burst.

• 5

  Whisk the basil pesto and plain Greek yogurt into the skillet, adding the reserved pasta water to create a silky, emulsified sauce.

• 6

  Add the cooked linguine and baby spinach to the pan, tossing constantly until the spinach is wilted and every strand is coated in the creamy sauce.