Pan-Seared Chicken with Creamy Sun-Dried Tomato Whole Wheat Pasta

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

Pan-Seared Chicken with Creamy Sun-Dried Tomato Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Sun-Dried Tomato Whole Wheat Pasta

Savor tender pan-seared chicken paired with whole wheat pasta tossed in a luscious, creamy sun-dried tomato sauce. This dish is enhanced with garlic, spinach, and a hint of olive oil, creating a satisfying and nutrient-dense meal perfect for a balanced dinner.

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NUTRITION

528kcal
Protein
49.1g
Fat
15.6g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Sun-Dried Tomatoes (rehydrated)

1 oz Low-Fat Cream Cheese

1 tsp Olive Oil

1 clove Garlic

1 cup Fresh Spinach

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    In a skillet over medium-high heat, add olive oil and sear the chicken breast for about 5-6 minutes per side, or until fully cooked and golden on the outside. Remove the chicken from the skillet and let it rest.

  • 4

    In the same skillet, reduce the heat to medium, add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the sun-dried tomatoes and a splash of water (or chicken broth if desired) to the skillet, stirring to combine.

  • 6

    Stir in the low-fat cream cheese until it melts and creates a creamy sauce, then add the fresh spinach and cook for another minute until just wilted.

  • 7

    Add the drained pasta to the skillet and toss to coat with the creamy tomato mixture.

  • 8

    Slice the rested chicken breast and serve atop or alongside the pasta. Adjust salt and pepper to taste, then enjoy your delicious, balanced meal.

Pan-Seared Chicken with Creamy Sun-Dried Tomato Whole Wheat Pasta

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

Pan-Seared Chicken with Creamy Sun-Dried Tomato Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Sun-Dried Tomato Whole Wheat Pasta

Savor tender pan-seared chicken paired with whole wheat pasta tossed in a luscious, creamy sun-dried tomato sauce. This dish is enhanced with garlic, spinach, and a hint of olive oil, creating a satisfying and nutrient-dense meal perfect for a balanced dinner.

NUTRITION

528kcal
Protein
49.1g
Fat
15.6g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/4 cup Sun-Dried Tomatoes (rehydrated)

1 oz Low-Fat Cream Cheese

1 tsp Olive Oil

1 clove Garlic

1 cup Fresh Spinach

Salt & Pepper (to taste)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    In a skillet over medium-high heat, add olive oil and sear the chicken breast for about 5-6 minutes per side, or until fully cooked and golden on the outside. Remove the chicken from the skillet and let it rest.

  • 4

    In the same skillet, reduce the heat to medium, add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the sun-dried tomatoes and a splash of water (or chicken broth if desired) to the skillet, stirring to combine.

  • 6

    Stir in the low-fat cream cheese until it melts and creates a creamy sauce, then add the fresh spinach and cook for another minute until just wilted.

  • 7

    Add the drained pasta to the skillet and toss to coat with the creamy tomato mixture.

  • 8

    Slice the rested chicken breast and serve atop or alongside the pasta. Adjust salt and pepper to taste, then enjoy your delicious, balanced meal.