NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry linguine

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp reserved pasta water

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine according to package directions until al dente, reserving 1 tablespoon of the pasta water before draining.

• 2

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin, bite-sized strips.

• 5

  In the same skillet over medium heat, add the baby spinach and sun-dried tomatoes, sautéing for 1 minute until the spinach is just wilted.

• 6

  Add the cooked linguine, sliced chicken, basil pesto, lemon juice, and reserved pasta water to the skillet.

• 7

  Toss all ingredients together thoroughly until the pasta is glossy and well-coated in the fragrant pesto sauce before serving warm.