Creamy Sun-Dried Tomato Chicken Pasta

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

Creamy Sun-Dried Tomato Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Pasta

Savor a luscious blend of tender chicken breast, al dente whole wheat pasta, and sun-dried tomatoes enveloped in a light, creamy sauce accented with fresh spinach and aromatic garlic. This dish delivers a satisfying balance of protein and carbs while remaining delightfully flavorful with every bite.

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NUTRITION

570kcal
Protein
57g
Fat
13.1g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

75 g Whole Wheat Pasta

1/4 cup Sun-Dried Tomatoes (drained)

2 tbsp Light Cream Cheese

1 cup Fresh Spinach

2 cloves Garlic, minced

1/2 medium Onion, diced

2 tbsp Fresh Basil, chopped

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat a drizzle of olive oil over medium heat and cook the chicken until golden and fully cooked through, about 6-7 minutes per side. Remove the chicken and let it rest before slicing.

  • 3

    In the same skillet, add a bit more olive oil if needed. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 4

    Add the sun-dried tomatoes and continue sautéing for another 2 minutes. Stir in the light cream cheese to form a creamy base and add the fresh spinach. Cook until the spinach wilts.

  • 5

    Slice the chicken into strips and return it to the skillet. Toss in the cooked pasta and chopped basil, stirring gently to combine all ingredients thoroughly.

  • 6

    Season with salt and pepper to taste, then serve warm.

Creamy Sun-Dried Tomato Chicken Pasta

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

Creamy Sun-Dried Tomato Chicken Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken Pasta

Savor a luscious blend of tender chicken breast, al dente whole wheat pasta, and sun-dried tomatoes enveloped in a light, creamy sauce accented with fresh spinach and aromatic garlic. This dish delivers a satisfying balance of protein and carbs while remaining delightfully flavorful with every bite.

NUTRITION

570kcal
Protein
57g
Fat
13.1g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

75 g Whole Wheat Pasta

1/4 cup Sun-Dried Tomatoes (drained)

2 tbsp Light Cream Cheese

1 cup Fresh Spinach

2 cloves Garlic, minced

1/2 medium Onion, diced

2 tbsp Fresh Basil, chopped

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat a drizzle of olive oil over medium heat and cook the chicken until golden and fully cooked through, about 6-7 minutes per side. Remove the chicken and let it rest before slicing.

  • 3

    In the same skillet, add a bit more olive oil if needed. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 4

    Add the sun-dried tomatoes and continue sautéing for another 2 minutes. Stir in the light cream cheese to form a creamy base and add the fresh spinach. Cook until the spinach wilts.

  • 5

    Slice the chicken into strips and return it to the skillet. Toss in the cooked pasta and chopped basil, stirring gently to combine all ingredients thoroughly.

  • 6

    Season with salt and pepper to taste, then serve warm.