NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry linguine

1 tbsp Basil pesto

2 tbsp Nonfat plain Greek yogurt

0.5 tsp Extra virgin olive oil

0.5 cup Cherry tomatoes

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving two tablespoons of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

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

• 4

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

• 5

  Reduce the skillet heat to low, then toss in the cooked linguine and the pesto-yogurt mixture until the noodles are well-coated, adding reserved water if needed.

• 6

  Garnish the dish with freshly chopped basil and serve immediately.