NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz whole wheat linguine

1.5 tbsp basil pesto

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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, season the chicken breast with sea salt and black pepper on both sides.

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for five minutes, then slice it into thin strips.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for two minutes until the tomatoes begin to blister.

• 6

  Drain the linguine, reserving a small splash of pasta water, and add the noodles to the skillet with the tomatoes.

• 7

  Stir in the basil pesto, baby spinach, and sliced chicken, tossing everything together until the spinach is slightly wilted and the sauce is glossy.