NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

1 cup baby spinach

1 clove garlic

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 whole wheat linguine according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 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 cook for 5-6 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.

• 4

  In the same skillet, add the minced garlic and halved cherry tomatoes. Sauté for 2 minutes until the tomatoes begin to soften and blister.

• 5

  Lower the heat to medium-low. Stir in the basil pesto, Greek yogurt, and the reserved pasta water to create a creamy sauce.

• 6

  Add the cooked linguine, chicken, and baby spinach to the skillet. Toss everything together for 1 minute until the spinach is wilted and the pasta is thoroughly coated in the creamy pesto sauce.