NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole grain linguine

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

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, season the chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 5

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

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the pesto and lemon juice.

• 8

  Toss everything together until the pasta is evenly coated, then fold in the sliced chicken and serve immediately.