NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat linguine

2 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp pasta water

PREPARATION

• 1

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

• 2

  Reserve 1 tablespoon of the starchy pasta water before draining the noodles.

• 3

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

• 4

  Heat olive oil in a large skillet over medium heat and cook the chicken for 6 minutes per side until the exterior is golden and cooked through.

• 5

  Slice the cooked chicken into bite-sized strips once it has rested for 2 minutes.

• 6

  In the same skillet, add the minced garlic and spinach, sautéing until the leaves are bright green and tender.

• 7

  Reduce heat to low and whisk in the pesto, Greek yogurt, and reserved pasta water to create a creamy consistency.

• 8

  Return the pasta and chicken to the skillet, tossing thoroughly to ensure every strand is coated in the herb-filled sauce.