NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Linguine pasta

1 tbsp Basil pesto

0.25 cup Plain non-fat Greek yogurt

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Grated parmesan cheese

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden and cooked through. Remove from pan and slice into thin strips.

• 4

  In the same skillet, lower heat to medium and add minced garlic, cooking for 30 seconds until fragrant.

• 5

  Stir in the Greek yogurt, basil pesto, and reserved pasta water, whisking until a smooth, creamy sauce forms.

• 6

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

• 7

  Return the chicken and cooked linguine to the skillet, tossing everything together until well coated.

• 8

  Serve immediately, topped with a sprinkle of grated parmesan cheese.