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

Enjoy a luscious and satisfying twist on a classic pasta dish—tender chicken breast tossed with whole wheat pasta, sun-dried tomatoes, and a silky low-fat cream cheese sauce, accented with fresh spinach and a touch of garlic for an extra layer of flavor.

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NUTRITION

380kcal
Protein
38.6g
Fat
6.1g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Sun-Dried Tomatoes

2 tbsp Low-Fat Cream Cheese

1 cup Baby Spinach

1 clove Garlic

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add a splash of water or a light spray of olive oil.

  • 3

    Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

  • 4

    Place the chicken breast in the skillet and cook for 5-6 minutes per side until fully cooked and golden brown. Remove and slice into strips.

  • 5

    In the same skillet, add the cooked whole wheat pasta, sun-dried tomatoes, and low-fat cream cheese. Stir gently to combine and let the cream cheese melt into a creamy sauce.

  • 6

    Fold in the fresh baby spinach and allow it to wilt slightly from the heat of the pasta and sauce.

  • 7

    Mix in the sliced chicken, ensuring it’s well incorporated with the pasta and sauce.

  • 8

    Taste and adjust seasoning if necessary before serving.

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

Enjoy a luscious and satisfying twist on a classic pasta dish—tender chicken breast tossed with whole wheat pasta, sun-dried tomatoes, and a silky low-fat cream cheese sauce, accented with fresh spinach and a touch of garlic for an extra layer of flavor.

NUTRITION

380kcal
Protein
38.6g
Fat
6.1g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1/4 cup Sun-Dried Tomatoes

2 tbsp Low-Fat Cream Cheese

1 cup Baby Spinach

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add a splash of water or a light spray of olive oil.

  • 3

    Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

  • 4

    Place the chicken breast in the skillet and cook for 5-6 minutes per side until fully cooked and golden brown. Remove and slice into strips.

  • 5

    In the same skillet, add the cooked whole wheat pasta, sun-dried tomatoes, and low-fat cream cheese. Stir gently to combine and let the cream cheese melt into a creamy sauce.

  • 6

    Fold in the fresh baby spinach and allow it to wilt slightly from the heat of the pasta and sauce.

  • 7

    Mix in the sliced chicken, ensuring it’s well incorporated with the pasta and sauce.

  • 8

    Taste and adjust seasoning if necessary before serving.