NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.25 oz Dry linguine

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 6

  In the same skillet, add the cherry tomatoes and minced garlic, sautéing for 3-4 minutes until the tomatoes begin to blister and soften.

• 7

  Drain the pasta, reserving 2 tablespoons of the cooking water.

• 8

  Add the cooked linguine, sliced chicken, and basil pesto to the skillet with the tomatoes.

• 9

  Toss everything together with the lemon juice and reserved pasta water until the noodles are evenly coated and glossy.