NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta is cooking, season both sides of the chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for approximately 5 to 6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 2 minutes before slicing it into thin, bite-sized strips.

• 5

  Drain the pasta, reserving about 2 tablespoons of the starchy cooking water.

• 6

  In the same skillet used for the chicken, reduce the heat to medium and add the cooked linguine, reserved pasta water, basil pesto, and sun-dried tomatoes.

• 7

  Add the fresh baby spinach to the skillet and toss everything together for 1 minute until the spinach just begins to wilt.

• 8

  Incorporate the sliced chicken back into the pasta, toss once more to coat everything in the pesto, and serve immediately.