NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup cherry tomatoes

2 cup baby spinach

0.5 tbsp basil pesto

1 oz dry linguine

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine according to package directions until al dente, then reserve 1/4 cup of pasta water before draining.

• 2

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and slice into strips.

• 4

  In the same skillet, add the cherry tomatoes and minced garlic, sautéing for 3-4 minutes until the tomatoes begin to blister and soften.

• 5

  Lower the heat to medium-low, add the baby spinach to the skillet, and stir until the leaves are just wilted.

• 6

  Return the sliced chicken and cooked linguine to the skillet with the vegetables.

• 7

  Stir in the basil pesto and a splash of the reserved pasta water, tossing everything together until the pasta is coated in a glossy, fragrant sauce.