NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry linguine

1.5 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 cup Fresh baby spinach

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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

• 3

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

• 4

  Add the chicken pieces to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Stir in the minced garlic and halved cherry tomatoes, cooking for an additional 2 minutes until the tomatoes begin to soften and blister.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 7

  Reduce the skillet heat to low; add the cooked linguine, baby spinach, basil pesto, Greek yogurt, and the reserved pasta water.

• 8

  Toss all ingredients together for 1 minute until the spinach is wilted and the sauce is creamy and evenly coats the pasta.