NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole grain linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic, minced

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper on both sides for even flavor.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Transfer the chicken to a cutting board, let it rest for a few minutes to retain juices, then slice into thin strips.

• 5

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

• 6

  Add the fresh baby spinach to the skillet and toss briefly until it just begins to wilt.

• 7

  Drain the pasta and add it to the skillet along with the sliced chicken and basil pesto.

• 8

  Toss all ingredients together over low heat until the pasta is thoroughly coated and serve warm.