NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz dry linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

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

• 3

  Heat the extra virgin olive oil in a large non-stick 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 stir in the sun-dried tomatoes and fresh baby spinach, tossing until the spinach is just wilted.

• 6

  Drain the linguine, reserving 2 tablespoons of pasta water, and add the noodles to the skillet.

• 7

  Add the basil pesto and the reserved pasta water, tossing everything together until the pasta and chicken are thoroughly coated in a silky sauce.

• 8

  Serve immediately in a warm bowl for a clean and satisfying meal.