NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1.5 tbsp basil pesto

2 tbsp plain Greek yogurt

0.5 cup cherry tomatoes

1 cup baby spinach

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium 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 the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-6 minutes.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the garlic is fragrant and the tomatoes begin to soften.

• 5

  Before draining the pasta, reserve 2 tablespoons of the starchy pasta water.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with the reserved pasta water to create a smooth, creamy sauce.

• 7

  Lower the skillet heat to medium-low. Add the cooked linguine and baby spinach to the pan, then pour the pesto cream sauce over the top.

• 8

  Toss everything together gently for 1 minute until the spinach is wilted and the pasta is thoroughly coated in the sauce.