NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

1.5 oz dry linguine pasta

1 tbsp basil pesto

1 cup cherry tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine according to package directions until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  Season the diced 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 sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the cherry tomatoes and minced garlic.

• 5

  Sauté the tomatoes for 3-4 minutes until they begin to blister and burst, then stir in the fresh baby spinach until just wilted.

• 6

  Return the chicken to the skillet along with the cooked linguine, basil pesto, and the reserved pasta water.

• 7

  Toss all ingredients together over low heat until the pasta is thoroughly coated in a silky, fragrant pesto sauce.