NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tsp Extra virgin olive oil

2 cloves Garlic

2 tbsp Grated parmesan cheese

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium 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 pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.

• 5

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

• 6

  Add the cooked pasta, reserved water, and baby spinach to the skillet with the chicken, tossing until the spinach is just wilted.

• 7

  Remove from heat and stir in the lemon juice and grated parmesan cheese.

• 8

  Garnish with freshly chopped parsley and serve immediately.