NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 5

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 6

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 7

  Add the baby spinach to the skillet and stir until just wilted.

• 8

  Drain the pasta, reserving 1 tablespoon of the cooking water.

• 9

  Add the cooked linguine, sliced chicken, basil pesto, and reserved pasta water to the skillet.

• 10

  Toss everything together over low heat until the pasta is well-coated, then finish with a squeeze of fresh lemon juice.