NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 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 al dente, reserving two tablespoons of pasta water before draining.

• 2

  Season the chicken breast evenly with sea salt and black pepper while the pasta cooks.

• 3

  Heat the olive oil in a large skillet over medium heat and add the chicken, searing until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

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

• 6

  Add the baby spinach to the skillet and stir until just wilted, then return the sliced chicken to the pan.

• 7

  Reduce heat to low, add the cooked linguine, pesto, and reserved pasta water, tossing everything together until the noodles are silkily coated.