NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.5 oz Dry linguine pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast pieces with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 4

  Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, allowing the spinach to wilt slightly.

• 5

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

• 6

  Remove from heat, add the basil pesto and reserved pasta water, then toss everything together until the pasta is glossy and well-coated.