NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1.5 tbsp basil pesto

2 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 parmesan cheese

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, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking just until the spinach begins to wilt.

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine and add it to the skillet with the chicken and vegetables.

• 6

  Add the basil pesto, lemon juice, and reserved pasta water to the skillet, tossing everything together until the noodles are evenly coated.

• 7

  Remove from heat and garnish with shaved parmesan cheese before serving warm.