NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 oz whole wheat linguine

1.5 tbsp basil pesto

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp fine sea salt

0.25 tsp freshly cracked black pepper

1 tsp lemon juice

1 tbsp fresh basil leaves

PREPARATION

• 1

  Bring a 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 fine sea salt and freshly cracked black pepper.

• 3

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

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the cherry tomatoes and minced garlic, cooking until the tomatoes begin to blister and soften.

• 5

  Drain the pasta, reserving a small amount of the starchy pasta water.

• 6

  Add the cooked pasta and chicken back into the skillet with the blistered tomatoes.

• 7

  Stir in the basil pesto and lemon juice, adding a splash of the reserved pasta water if needed to create a silky sauce that coats every strand.

• 8

  Serve immediately topped with freshly torn basil leaves for a bright, aromatic finish.