NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.75 oz dry linguine pasta

1 tbsp basil pesto

0.5 tbsp extra virgin olive oil

1 cup baby spinach

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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

  Reserve 2 tablespoons of the pasta cooking water before draining the noodles.

• 3

  While pasta cooks, season the chicken thighs with sea salt and black pepper.

• 4

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

• 5

  Remove the chicken from the skillet, let it rest for 2 minutes, then slice into strips.

• 6

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften.

• 7

  Add the baby spinach to the skillet and stir until just wilted.

• 8

  Lower the heat and return the chicken and cooked linguine to the pan.

• 9

  Stir in the basil pesto, lemon juice, and the reserved pasta water to create a light sauce that coats everything evenly.

• 10

  Toss well to combine and serve immediately.