Shop Ingredients 
One-Pot Tuscan Chicken Linguine
Prep: 15 minutes
Cook: 15 minutes • Serves: 4
1/2 teaspoon PICS kosher salt
1/4 teaspoon PICS ground black pepper
2 tablespoons PICS olive oil
2/3 cup drained, PICS canned diced tomatoes
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1/2 (16-ounce) package PICS linguine
1 cup packed baby spinach
1/3 cup PICS grated Parmesan cheese
1.Sprinkle chicken with salt and pepper. In large high-sided skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes or until browned, stirring occasionally. Transfer chicken to bowl.
2.In same skillet, cook tomatoes 1 minute, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add lemon juice; cook 30 seconds. Add linguine, spinach and 3 cups water; heat to a simmer. Reduce heat to low; cover and cook 5 minutes. Add chicken; cover and cook 5 minutes or until pasta is al dente, liquid is reduced to a sauce and internal temperature of chicken reaches 165°. Makes about 6 cups.
3.Serve linguine sprinkled with cheese.
Approximate nutritional values per serving (1-1/2 cups):
434 Calories, 12g Fat (3g Saturated), 68mg Cholesterol, 529mg Sodium,
48g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 33g Protein