NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain linguine until al dente, usually about 8-10 minutes.

• 2

  While the pasta is cooking, season the chicken breast evenly with sea salt and black pepper on both sides.

• 3

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

• 4

  Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing into thin, bite-sized strips.

• 5

  In the same skillet used for the chicken, add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until the garlic is fragrant.

• 6

  Reduce the heat to low and add the cooked linguine, sliced chicken, baby spinach, and basil pesto to the skillet.

• 7

  Gently toss all ingredients together until the spinach is wilted and the pasta is thoroughly coated in pesto, adding a tablespoon of pasta water if needed for moisture.

• 8

  Squeeze the fresh lemon juice over the pasta for a bright finish and serve immediately.