NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 cup cherry tomatoes

1.5 tbsp basil pesto

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

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

• 3

  Heat the 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 pan to rest, then slice it into thin strips.

• 5

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

• 6

  Stir in the minced garlic and baby spinach, cooking just until the spinach wilts.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water.

• 8

  Add the pasta, sliced chicken, pesto, lemon juice, and reserved pasta water to the skillet.

• 9

  Toss everything together over low heat until the sauce is creamy and evenly coats the noodles.