NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and reserve 2 tablespoons of pasta water.

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and cook the chicken until golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Transfer the chicken to a cutting board, allow it to rest for a few minutes, and then slice it into bite-sized strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, cooking for about 1 minute until the garlic is aromatic.

• 6

  Add the cooked linguine, sliced chicken, baby spinach, and reserved pasta water to the skillet, tossing until the spinach is just wilted.

• 7

  Remove from heat and stir in the basil pesto and lemon juice until the pasta is thoroughly coated and glistening.

• 8

  Serve immediately, ensuring the sun-dried tomatoes are evenly distributed throughout the dish.