NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat linguine

1 cup Cremini mushrooms

2 cup Fresh baby spinach

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Season the chicken strips with sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the skillet and set aside; add the sliced mushrooms to the same pan and sauté until they are browned and tender.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, then pour in the chicken broth to deglaze the pan.

• 6

  Toss the cooked pasta, chicken, and baby spinach into the skillet, stirring until the spinach is wilted and the pasta is coated in the light sauce.

• 7

  Garnish with grated parmesan and fresh parsley to serve.