NUTRITION

SERVINGS

INGREDIENTS

1.5 oz linguine pasta

4.5 oz chicken breast

0.25 tbsp extra virgin olive oil

1 clove garlic

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.

• 5

  Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the baby spinach to the pan and toss for 30 seconds until just beginning to wilt.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles directly to the skillet.

• 8

  Stir in the basil pesto and the reserved pasta water, tossing everything together until the pasta is well-coated and creamy.

• 9

  Serve immediately while hot.