NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp extra virgin 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 linguine according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Mince the garlic and add it to the skillet along with the sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Reduce heat to low. Add the cooked linguine, baby spinach, basil pesto, and the reserved pasta water to the skillet.

• 6

  Toss everything together until the spinach is wilted and the pasta is evenly coated in the silky pesto sauce. Serve immediately.