NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 cup Fresh basil leaves

1 clove Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

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, pulse the fresh basil, garlic, lemon zest, lemon juice, parmesan, and olive oil in a small food processor until a bright green paste forms.

• 3

  Season the chicken breast with half of the sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

• 4

  Remove the chicken to a plate to rest, then add the sliced zucchini to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 5

  Slice the chicken into thin strips and return it to the skillet along with the cooked linguine and the prepared pesto.

• 6

  Toss everything together over low heat until well-coated, adding a splash of reserved pasta water if needed to reach a silky consistency.