NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry linguine

5 oz chicken breast

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp basil pesto

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

• 5

  Lower the heat to medium and stir in the baby spinach, cooking just until the leaves begin to wilt.

• 6

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it to the skillet with the chicken mixture.

• 7

  Add the basil pesto and the reserved pasta water, tossing everything together until the noodles are evenly coated and the sauce is silky.

• 8

  Serve immediately in a warm bowl.