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

0.75 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a large pot of water to a boil, add 0.5 tsp of the sea salt, and cook the linguine according to package directions until al dente.

• 2

  Season the chicken breast with the remaining 0.25 tsp sea salt and the black pepper while the pasta cooks.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 5

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

• 6

  Add the cooked linguine, sliced chicken, and baby spinach to the skillet, tossing until the spinach begins to wilt.

• 7

  Stir in the basil pesto, adding a splash of pasta water if needed to create a smooth, glossy sauce that coats every strand.