NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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

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

• 3

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

• 4

  Remove chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and cherry tomatoes, sautéing for 2-3 minutes until the tomatoes begin to soften and burst.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with two tablespoons of the pasta cooking water to create a smooth sauce.

• 7

  Add the cooked linguine, sliced chicken, and baby spinach to the skillet with the tomatoes.

• 8

  Pour the pesto mixture over the pasta and toss everything together over low heat until the spinach is wilted and the sauce is velvety.