Creamy Pesto Spinach Pasta with Sun-Dried Tomatoes and Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Spinach Pasta with Sun-Dried Tomatoes and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Spinach Pasta with Sun-Dried Tomatoes and Grilled Chicken

A vibrant, satisfying pasta dish that combines the tang of sun-dried tomatoes, the freshness of spinach, and a luxuriously creamy pesto sauce enhanced with nonfat Greek yogurt. Topped with a modest portion of grilled chicken breast and a sprinkle of Parmesan, this meal offers a delightful blend of flavors and textures that is both nourishing and energizing.

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NUTRITION

524kcal
Protein
43.2g
Fat
15.8g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta (cooked)

2 cups raw Spinach

1/4 cup rehydrated Sun-Dried Tomatoes

1.5 tbsp homemade Pesto

3/4 cup Nonfat Greek Yogurt

2 oz Grilled Chicken Breast

1 tbsp grated Parmesan Cheese

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PREPARATION

  • 1

    Begin by cooking the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, lightly grill the seasoned chicken breast until it reaches an internal temperature of 165°F. Once cooked, slice into bite-sized pieces.

  • 3

    In a large mixing bowl, combine the pesto and nonfat Greek yogurt until well blended to create a creamy sauce.

  • 4

    Add the cooked pasta to the bowl along with fresh spinach and rehydrated sun-dried tomatoes. Toss gently to evenly coat the pasta with the creamy pesto sauce.

  • 5

    Fold in the sliced grilled chicken breast, ensuring even distribution throughout the dish.

  • 6

    Plate the pasta and finish by sprinkling a tablespoon of grated Parmesan cheese on top. Serve immediately and enjoy your nutritious, flavorful meal.

Creamy Pesto Spinach Pasta with Sun-Dried Tomatoes and Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Spinach Pasta with Sun-Dried Tomatoes and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Spinach Pasta with Sun-Dried Tomatoes and Grilled Chicken

A vibrant, satisfying pasta dish that combines the tang of sun-dried tomatoes, the freshness of spinach, and a luxuriously creamy pesto sauce enhanced with nonfat Greek yogurt. Topped with a modest portion of grilled chicken breast and a sprinkle of Parmesan, this meal offers a delightful blend of flavors and textures that is both nourishing and energizing.

NUTRITION

524kcal
Protein
43.2g
Fat
15.8g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta (cooked)

2 cups raw Spinach

1/4 cup rehydrated Sun-Dried Tomatoes

1.5 tbsp homemade Pesto

3/4 cup Nonfat Greek Yogurt

2 oz Grilled Chicken Breast

1 tbsp grated Parmesan Cheese

PREPARATION

  • 1

    Begin by cooking the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, lightly grill the seasoned chicken breast until it reaches an internal temperature of 165°F. Once cooked, slice into bite-sized pieces.

  • 3

    In a large mixing bowl, combine the pesto and nonfat Greek yogurt until well blended to create a creamy sauce.

  • 4

    Add the cooked pasta to the bowl along with fresh spinach and rehydrated sun-dried tomatoes. Toss gently to evenly coat the pasta with the creamy pesto sauce.

  • 5

    Fold in the sliced grilled chicken breast, ensuring even distribution throughout the dish.

  • 6

    Plate the pasta and finish by sprinkling a tablespoon of grated Parmesan cheese on top. Serve immediately and enjoy your nutritious, flavorful meal.