Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

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

Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

Savor the delightful fusion of tender chicken, vibrant spinach, and tangy sun-dried tomatoes tossed with whole wheat pasta in a silky, low-fat cream sauce. This dish is a perfect balance of hearty protein and wholesome carbs enhanced by aromatic garlic and herbs, delivering a comforting yet light meal.

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NUTRITION

405kcal
Protein
35.2g
Fat
14.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 oz dry Whole Wheat Pasta

1 cup Fresh Spinach

1/4 cup rehydrated Sun-Dried Tomatoes

2 tbsp Low-Fat Cream Cheese

2 cloves Garlic

1 tsp Olive Oil

2 tbsp Fresh Basil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet and cook for about 4-5 minutes per side until fully cooked and lightly browned. Once done, slice the chicken into strips.

  • 4

    Reduce the heat to low and stir in the low-fat cream cheese, allowing it to melt into a creamy sauce. Add the rehydrated sun-dried tomatoes and fresh basil, mixing gently.

  • 5

    Fold in the cooked pasta and fresh spinach into the skillet, tossing until the spinach wilts and everything is evenly coated.

  • 6

    Serve warm, garnished with additional basil if desired.

Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

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

Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Pasta with Sun-Dried Tomatoes

Savor the delightful fusion of tender chicken, vibrant spinach, and tangy sun-dried tomatoes tossed with whole wheat pasta in a silky, low-fat cream sauce. This dish is a perfect balance of hearty protein and wholesome carbs enhanced by aromatic garlic and herbs, delivering a comforting yet light meal.

NUTRITION

405kcal
Protein
35.2g
Fat
14.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 oz dry Whole Wheat Pasta

1 cup Fresh Spinach

1/4 cup rehydrated Sun-Dried Tomatoes

2 tbsp Low-Fat Cream Cheese

2 cloves Garlic

1 tsp Olive Oil

2 tbsp Fresh Basil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the chicken breast to the skillet and cook for about 4-5 minutes per side until fully cooked and lightly browned. Once done, slice the chicken into strips.

  • 4

    Reduce the heat to low and stir in the low-fat cream cheese, allowing it to melt into a creamy sauce. Add the rehydrated sun-dried tomatoes and fresh basil, mixing gently.

  • 5

    Fold in the cooked pasta and fresh spinach into the skillet, tossing until the spinach wilts and everything is evenly coated.

  • 6

    Serve warm, garnished with additional basil if desired.