NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat linguine

1 tbsp Basil pesto

1 cup Cherry tomatoes

1 cup Fresh spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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 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 for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet to rest, then slice it into thin strips.

• 5

  In the same skillet, add the cherry tomatoes and minced garlic, sautéing until the tomatoes begin to blister and soften.

• 6

  Add the fresh spinach to the skillet and toss until just wilted.

• 7

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

• 8

  Stir in the basil pesto, lemon juice, and sliced chicken, adding a touch of pasta water if needed to create a smooth sauce.