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 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet along with the minced garlic.

• 4

  Sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it to the skillet with the chicken.

• 6

  Stir in the basil pesto, sun-dried tomatoes, and baby spinach, tossing until the spinach is slightly wilted and the pasta is coated.

• 7

  Add the reserved pasta water and lemon juice, tossing once more to create a silky sauce before serving.