NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes in oil

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp parmesan cheese

PREPARATION

• 1

  Bring a large 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 the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Mince the garlic and add it to the skillet along with the sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 6

  Add the cooked linguine, baby spinach, basil pesto, and the reserved pasta water to the skillet with the chicken.

• 7

  Toss everything together over low heat until the spinach is just wilted and the pasta is evenly coated in pesto.

• 8

  Transfer to a plate and garnish with freshly grated parmesan cheese before serving.