NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole-grain linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, cut 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 and add the chicken, searing until golden and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.

• 5

  Stir in the baby spinach and cook just until the leaves begin to wilt.

• 6

  Drain the pasta, reserving a small splash of pasta water, and add the noodles to the skillet.

• 7

  Remove from heat and toss everything with the basil pesto, adding a teaspoon of pasta water if needed to coat the noodles evenly.