Lemon Pepper Chicken, Fire Roasted Artichoke & Spinach Hummus Linguini

Ingredients

• 16 oz, shredded, warm | Lemon Pepper Chicken Breast
• 10 oz | Artichoke and Spinach Hummus
• 16 oz | Linguini pasta, dry, blanched
• 5 oz | Baby spinach
• 4 oz | Cherry tomato, halved
• 1 1/2 oz | Olive oil
• 3/4 oz | Basil
• 1, zested and juiced | Lemon
• to taste | Salt & Pepper
• as needed | Pasta blanching water, reserved

Method

1. Cook the pasta
2. Drain and reserve some of the blanching water (to thin out the sauce)
3. In a sauté pan add the olive oil, spinach and tomatoes
4. Cook until spinach starts to wilt
5. Fold in pasta and hummus to the vegetables
6. Stir all together to create the hummus sauce, using blanching water as needed to thin sauce
7. Add lemon zest and season to taste with salt, pepper and lemon juice
8. Finish the pasta with chopped basil and warmed Lemon Pepper Chicken