NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1.5 tbsp basil pesto

2 tbsp plain nonfat Greek yogurt

0.5 cup baby spinach

0.5 cup cherry tomatoes

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.

• 5

  Lower the heat to low and stir in the baby spinach until just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.

• 7

  Drain the pasta, reserving 1 tablespoon of pasta water, and add both to the skillet along with the pesto mixture.

• 8

  Toss everything together gently until the pasta is thoroughly coated in the creamy green sauce and serve immediately.