NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

1 tbsp plain Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil 1 oz whole wheat linguine in salted water until al dente, reserving 2 tablespoons of pasta water.

• 2

  Heat 0.5 tsp extra virgin olive oil in a pan over medium-high heat and cook 4.5 oz diced chicken breast seasoned with 0.25 tsp sea salt and 0.25 tsp black pepper until golden.

• 3

  Add 1 minced garlic clove and 0.5 cup cherry tomatoes to the pan, sautéing until the tomatoes begin to blister.

• 4

  Stir in 1 cup baby spinach until just wilted, then reduce heat to low.

• 5

  Whisk 1 tbsp basil pesto and 1 tbsp plain Greek yogurt with the reserved pasta water to create a creamy sauce.

• 6

  Toss the cooked linguine with the chicken, vegetables, and creamy pesto sauce until well coated.