NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry linguine

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

• 4

  Mince the garlic and add it to the skillet with the chicken, cooking for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.

• 6

  Lower the skillet heat to low. Add the cooked linguine and the pesto-yogurt mixture, tossing well to coat the noodles.

• 7

  Add the baby spinach and stir gently for 1 minute until the leaves are just wilted and the sauce is creamy.

• 8

  Serve immediately in a warm bowl.