NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat linguine

4 oz chicken breast

1 tsp extra virgin olive oil

1 clove garlic

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp basil pesto

0.25 cup plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Stir in the baby spinach until just wilted, then remove the skillet from heat.

• 6

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

• 7

  Toss the cooked linguine with the chicken and vegetable mixture, then fold in the creamy pesto sauce until every strand is well coated.