NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz linguine pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, cut 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 and add the chicken, sautéing until golden brown and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.

• 5

  Reduce the heat to low and add the cooked linguine, basil pesto, baby spinach, and lemon juice to the skillet.

• 6

  Toss everything together until the spinach is slightly wilted and the pasta is evenly coated in pesto, then serve immediately.