Ingredients:

  • 12 oz whole wheat linguine
  • 1 lb chicken breast, sliced into thin medallions
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp oil reserved from sun-dried tomato jar
  • 3 cloves garlic, microplaned
  • 0.5 cup sun-dried tomatoes, julienned
  • 1 tbsp tomato paste
  • 0.5 cup low-sodium chicken bone broth
  • 0.5 cup plain Greek yogurt, room temperature
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup fresh baby spinach
  • 0.25 cup fresh basil, chiffonade
  • 1 lemon, cut into wedges

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook linguine for 1-2 minutes less than package directions for al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. Season chicken medallions with smoked paprika, salt, and pepper. Heat 2 tablespoons of sun-dried tomato oil in a deep skillet over medium-high heat. Sear chicken for 2 minutes per side until golden and cooked through. Remove chicken from pan and set aside.
  3. Reduce heat to medium. In the same skillet, sauté garlic, sun-dried tomatoes, and tomato paste for 2 minutes until fragrant. Deglaze the pan with chicken broth, scraping the bottom to release the fond.
  4. Whisk in Greek yogurt, oregano, and red pepper flakes. Simmer for 2 minutes. Gradually whisk in Parmesan cheese and 1/4 cup of reserved pasta water until the sauce reaches a glossy, velvety consistency.
  5. Toss the cooked pasta, seared chicken, and baby spinach into the sauce. Use tongs to coat thoroughly, adding more pasta water as needed to reach desired thickness. Garnish with fresh basil and lemon wedges.