NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Dry linguine pasta

1 tbsp Basil pesto

1 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Fresh parsley

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 evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 4

  Remove the chicken from the skillet and set aside to rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the skins begin to blister and soften.

• 6

  Drain the pasta, reserving 2 tablespoons of the pasta water. Add the pasta, pesto, lemon juice, and reserved water to the skillet with the tomatoes.

• 7

  Toss everything together over low heat until the pasta is well coated and the sauce is creamy.

• 8

  Add the sliced chicken back into the pan, garnish with fresh parsley, and serve immediately.