NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for one minute until the garlic is fragrant.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat.

• 6

  Drain the pasta, reserving a small amount of pasta water, and add the linguine to the skillet with the chicken mixture.

• 7

  Add the basil pesto and lemon juice, tossing everything together and adding a splash of pasta water if needed for a smooth consistency.