NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz whole wheat linguine

1 tsp extra virgin olive oil

2 clove garlic

0.25 cup sun-dried tomatoes

1 cup baby spinach

0.25 cup plain Greek yogurt

0.25 cup chicken broth

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine until al dente, about 8-10 minutes.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board while you prepare the sauce.

• 5

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

• 6

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits.

• 7

  Reduce the heat to low, then whisk in the plain Greek yogurt until the sauce is creamy and well combined.

• 8

  Add the baby spinach to the skillet, stirring gently until the leaves are just wilted.

• 9

  Slice the chicken into thin strips and toss them into the skillet along with the drained linguine and parmesan cheese.