NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized cubes and season with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Add the minced garlic to the skillet during the last minute of cooking the chicken, sautéing until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, basil pesto, and grated parmesan cheese until smooth.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 7

  Lower the skillet heat to low. Add the cooked pasta, the pesto-yogurt mixture, the reserved pasta water, and the fresh baby spinach to the skillet.

• 8

  Toss everything together gently for 1 minute until the spinach is slightly wilted and the sauce is creamy and evenly coats the noodles.