NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

1 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

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine until al dente, reserving two tablespoons of the cooking water before draining.

• 2

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 60 seconds until the garlic is fragrant.

• 6

  Add the baby spinach to the skillet and toss until just wilted, which should take about 1 minute.

• 7

  Turn the heat to low and add the cooked linguine, basil pesto, lemon juice, red pepper flakes, and the reserved pasta water to the pan.

• 8

  Toss the pasta thoroughly until every strand is coated in the pesto and the sauce is glossy.

• 9

  Divide the pasta into a bowl and top with the sliced pan-seared chicken breast.