NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 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

1 tsp lemon juice

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 on both sides with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken breast until golden brown and cooked through, approximately 5-6 minutes per side.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.

• 5

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

• 6

  Drain the pasta, reserving a small amount of pasta water, and add the linguine to the skillet along with the baby spinach, sliced chicken, and basil pesto.

• 7

  Toss the mixture over low heat until the spinach is just wilted and the pasta is thoroughly coated, adding a splash of pasta water if needed to loosen the sauce.

• 8

  Finish the dish with a squeeze of fresh lemon juice and serve immediately.