NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz linguine pasta

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a stainless steel skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.

• 5

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

• 6

  Reduce the heat to low and add the cooked linguine, sliced chicken, baby spinach, and basil pesto to the skillet.

• 7

  Toss all ingredients together until the spinach is just wilted and the pasta is thoroughly coated in pesto.

• 8

  Finish the dish with a squeeze of fresh lemon juice and serve immediately.