NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Lower the heat to medium and add the baby spinach to the skillet, stirring until the leaves are just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add the noodles directly into the skillet with the chicken.

• 7

  Add the basil pesto, lemon juice, and reserved pasta water to the pan, tossing everything together until the pasta is evenly coated and the sauce is glossy.

• 8

  Serve immediately in a warm bowl, garnished with extra black pepper if desired.