NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.75 tsp extra virgin olive oil

1 clove garlic

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 linguine according to package instructions until al dente.

• 2

  While the pasta is cooking, dice the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6-8 minutes.

• 5

  Add the minced garlic and julienned sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is aromatic.

• 6

  Toss in the baby spinach and cook just until it begins to wilt.

• 7

  Drain the linguine, reserving 1 tablespoon of the pasta water, and add the noodles to the skillet.

• 8

  Turn off the heat and stir in the basil pesto and reserved pasta water, tossing until the chicken and pasta are evenly coated.