NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving a small amount of pasta water before draining.

• 2

  Season the chicken breast evenly with the 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 until golden brown and cooked through, about 5 to 6 minutes per side.

• 4

  Transfer the chicken to a cutting board, allow it to rest for 5 minutes to keep it juicy, then slice into thin strips.

• 5

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

• 6

  Add the cooked linguine and baby spinach to the skillet, tossing gently until the spinach begins to wilt from the residual heat.

• 7

  Stir in the basil pesto and lemon juice, adding a splash of the reserved pasta water if needed to create a smooth, glossy coating.

• 8

  Fold the sliced chicken back into the pasta mixture and serve immediately.