Creamy Sun-Dried Tomato Chicken Penne

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

Creamy Sun-Dried Tomato Chicken Penne

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Penne

A deliciously balanced dish featuring tender chicken breast tossed with whole wheat penne, sun-dried tomatoes, and a light creamy sauce enriched with nonfat Greek yogurt and fresh spinach. This recipe offers satisfying flavors and textures, with a subtle tang from tomatoes and a boost of earthy greens for a wholesome meal.

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NUTRITION

533kcal
Protein
48.2g
Fat
13.2g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (≈140g)

2 oz Whole Wheat Penne (dry, ≈56g)

1/4 cup Sun-Dried Tomatoes (≈35g)

1/4 cup Nonfat Greek Yogurt (≈60g)

1 cup Spinach (≈30g)

1 clove Garlic (≈3g)

1 tsp Olive Oil (≈5g)

4 Fresh Basil Leaves

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PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat penne according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Once cooked, slice the chicken into bite-sized pieces.

  • 4

    Add the sun-dried tomatoes to the skillet and warm through. Stir in the nonfat Greek yogurt to create a light creamy sauce, then fold in the fresh spinach and chopped basil leaves.

  • 5

    Combine the cooked penne with the creamy chicken mixture. Toss gently to ensure even coating of the sauce and flavors.

  • 6

    Serve warm, garnished with extra basil if desired.

Creamy Sun-Dried Tomato Chicken Penne

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

Creamy Sun-Dried Tomato Chicken Penne

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Penne

A deliciously balanced dish featuring tender chicken breast tossed with whole wheat penne, sun-dried tomatoes, and a light creamy sauce enriched with nonfat Greek yogurt and fresh spinach. This recipe offers satisfying flavors and textures, with a subtle tang from tomatoes and a boost of earthy greens for a wholesome meal.

NUTRITION

533kcal
Protein
48.2g
Fat
13.2g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (≈140g)

2 oz Whole Wheat Penne (dry, ≈56g)

1/4 cup Sun-Dried Tomatoes (≈35g)

1/4 cup Nonfat Greek Yogurt (≈60g)

1 cup Spinach (≈30g)

1 clove Garlic (≈3g)

1 tsp Olive Oil (≈5g)

4 Fresh Basil Leaves

PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat penne according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Once cooked, slice the chicken into bite-sized pieces.

  • 4

    Add the sun-dried tomatoes to the skillet and warm through. Stir in the nonfat Greek yogurt to create a light creamy sauce, then fold in the fresh spinach and chopped basil leaves.

  • 5

    Combine the cooked penne with the creamy chicken mixture. Toss gently to ensure even coating of the sauce and flavors.

  • 6

    Serve warm, garnished with extra basil if desired.