NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Whole wheat linguine

1 cup Cherry tomatoes

1.5 tbsp Basil pesto

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh basil leaves

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a small baking sheet, toss the cherry tomatoes with the olive oil and a pinch of the sea salt.

• 3

  Roast the tomatoes for 12 to 15 minutes until they are soft and beginning to burst.

• 4

  While the tomatoes roast, bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente.

• 5

  Season the chicken breast with the remaining salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden brown and cooked through, then slice into strips.

• 7

  Reserve 2 tablespoons of the pasta cooking water before draining the linguine.

• 8

  In the same skillet used for the chicken, add the minced garlic and sauté for 30 seconds until fragrant.

• 9

  Add the cooked linguine, chicken strips, basil pesto, lemon juice, and the reserved pasta water to the skillet, tossing everything together to coat the noodles evenly.

• 10

  Gently fold in the roasted tomatoes and garnish with freshly torn basil leaves before serving.