NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  Bring a large pot of filtered water to a boil and cook the whole wheat linguine according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.

• 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 brown and fully cooked.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the cherry tomatoes and minced garlic, sautéing for 3-4 minutes until the tomato skins begin to blister and pop.

• 6

  Add the cooked linguine, sliced chicken, baby spinach, and basil pesto to the skillet, tossing constantly until the spinach is wilted.

• 7

  Finish with a squeeze of fresh lemon juice to brighten the flavors and serve immediately.