NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz linguine pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

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, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes.

• 5

  Lower the heat to medium and stir in the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Add the baby spinach to the skillet and toss until just wilted.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.

• 8

  Stir in the basil pesto and lemon juice, adding a bit of reserved pasta water if needed to thin the sauce.

• 9

  Toss everything together until well-coated and serve immediately.