NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.5 oz Whole wheat linguine

1.5 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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the cherry tomatoes and minced garlic to the skillet, sautéing for 3-4 minutes until the tomatoes begin to blister and release their juices.

• 5

  Drain the linguine, reserving 2 tablespoons of the pasta water, then add the noodles directly into the skillet with the chicken and tomatoes.

• 6

  Remove from heat and stir in the basil pesto and lemon juice, adding the reserved pasta water as needed to create a smooth, silky sauce that coats the pasta.