NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp avocado oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for about 1 minute until the garlic is fragrant.

• 5

  Stir in the fresh baby spinach and cook for 1-2 minutes just until the leaves are wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water, then add the cooked linguine to the skillet with the chicken and vegetables.

• 7

  Turn off the heat and toss everything with the basil pesto, lemon juice, and reserved pasta water until the noodles are thoroughly coated.