Name: Pesto Chicken Linguine with Blistered Tomatoes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 oz whole wheat linguine; 1 tbsp basil pesto; 0.5 cup cherry tomatoes; 0.75 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

316 calories

Protein: 36g; 45% of calories
Carbs: 14g; 17% of calories
Fat: 13g; 38% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 12 min

Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
In the same skillet, add the cherry tomatoes and minced garlic, sautéing for 3-4 minutes until the tomatoes begin to blister and soften.
Drain the pasta, reserving 2 tablespoons of pasta water, and add the pasta to the skillet with the tomatoes.
Stir in the cooked chicken, basil pesto, lemon juice, and reserved pasta water, tossing everything together until well-coated and heated through.

Nutrition

Ingredients

Instructions

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