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

A vibrant, creamy pasta dish where tender chicken, tangy sun-dried tomatoes, and fresh spinach come together in a luscious, light sauce. Perfectly balanced for a satisfying meal that delivers a burst of flavor without compromising your dietary goals.

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NUTRITION

522kcal
Protein
51.1g
Fat
10.5g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz dry Whole Wheat Pasta

1/4 cup rehydrated Sun-Dried Tomatoes

1 cup Fresh Spinach

1 clove Garlic

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium-high heat.

  • 3

    Sauté the chicken breast for about 5-6 minutes per side, or until fully cooked through and lightly browned. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

  • 4

    In the same skillet, lower heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, taking care not to burn it.

  • 5

    Add the rehydrated sun-dried tomatoes and fresh spinach to the skillet. Stir until the spinach begins to wilt, about 1-2 minutes.

  • 6

    Return the sliced chicken to the skillet and add the cooked pasta. Gently fold in the nonfat Greek yogurt, stirring until the sauce coats the ingredients. Allow the mixture to warm through for another minute.

  • 7

    Taste and adjust seasoning as needed before serving 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

A vibrant, creamy pasta dish where tender chicken, tangy sun-dried tomatoes, and fresh spinach come together in a luscious, light sauce. Perfectly balanced for a satisfying meal that delivers a burst of flavor without compromising your dietary goals.

NUTRITION

522kcal
Protein
51.1g
Fat
10.5g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz dry Whole Wheat Pasta

1/4 cup rehydrated Sun-Dried Tomatoes

1 cup Fresh Spinach

1 clove Garlic

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium-high heat.

  • 3

    Sauté the chicken breast for about 5-6 minutes per side, or until fully cooked through and lightly browned. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

  • 4

    In the same skillet, lower heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, taking care not to burn it.

  • 5

    Add the rehydrated sun-dried tomatoes and fresh spinach to the skillet. Stir until the spinach begins to wilt, about 1-2 minutes.

  • 6

    Return the sliced chicken to the skillet and add the cooked pasta. Gently fold in the nonfat Greek yogurt, stirring until the sauce coats the ingredients. Allow the mixture to warm through for another minute.

  • 7

    Taste and adjust seasoning as needed before serving warm.