NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 cup Baby spinach

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pasta water

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. Reserve 1 tablespoon of the starchy pasta water before draining.

• 2

  While the pasta cooks, slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 4

  Add the minced garlic clove to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.

• 5

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

• 6

  Toss everything together continuously until the yogurt and pesto emulsify into a smooth, creamy sauce that coats the noodles.

• 7

  Add the baby spinach to the pan and toss for 1 minute until the leaves are just wilted, then serve immediately.