NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with 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 for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 5

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

• 6

  Add the baby spinach to the skillet and toss for 30 seconds until just wilted.

• 7

  Drain the linguine, reserving 2 tablespoons of the pasta water, then add the pasta to the skillet.

• 8

  Stir in the basil pesto, sliced chicken, and reserved pasta water, tossing everything together until the noodles are silkily coated.