NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

0.25 cup nonfat Greek yogurt

1 tbsp basil pesto

0.5 tbsp extra virgin olive oil

0.5 cup cherry tomatoes

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp reserved pasta water

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

  Before draining the pasta, carefully reserve 2 tablespoons of the starchy pasta water and set it aside.

• 3

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

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-7 minutes.

• 5

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

• 6

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

• 7

  Reduce the skillet heat to low, then add the cooked linguine and fresh baby spinach, tossing until the spinach is wilted.

• 8

  Remove the skillet from the heat and stir in the pesto yogurt sauce, coating the pasta and chicken thoroughly before serving.