NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1.5 tbsp basil pesto

0.25 cup plain nonfat Greek yogurt

0.5 cup cherry tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine according to package directions until al dente. Reserve 0.25 cup of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until golden brown. Remove and slice into strips.

• 4

  In the same skillet, sauté minced garlic and halved cherry tomatoes for 3 minutes until they begin to blister.

• 5

  Reduce heat to low and stir in the basil pesto, Greek yogurt, and reserved pasta water until a creamy sauce forms.

• 6

  Toss the cooked linguine, sliced chicken, and baby spinach into the sauce until the spinach is wilted and the pasta is evenly coated.