NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Linguine pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 cup Fresh baby spinach

0.5 cup Cherry tomatoes

1 tsp Extra virgin 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 according to package directions until al dente.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

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

• 5

  Add the baby spinach to the skillet and stir until just wilted.

• 6

  In a small bowl, whisk together the basil pesto and Greek yogurt with 2 tablespoons of the hot pasta water to create a smooth sauce.

• 7

  Slice the chicken into strips and add it back to the skillet along with the cooked linguine and the creamy pesto sauce.

• 8

  Toss everything together until well-coated, finish with a squeeze of lemon juice, and serve immediately.