NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

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

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for 1 to 2 minutes until the spinach is just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add the noodles to the skillet.

• 7

  Stir in the basil pesto, lemon juice, sliced chicken, and reserved pasta water, tossing everything together until well-coated and glossy.