NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp plain Greek yogurt

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add minced garlic to the skillet and cook for 30 seconds until fragrant.

• 5

  Lower the heat to low and stir in the basil pesto, Greek yogurt, and lemon juice until a creamy sauce forms.

• 6

  Toss in the baby spinach and cooked linguine, stirring until the spinach is just wilted and the pasta is thoroughly coated in the sauce.