Roasted Chicken Pesto Pasta with Blistered Tomatoes and Spinach

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

Roasted Chicken Pesto Pasta with Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Pesto Pasta with Blistered Tomatoes and Spinach

Savor a vibrant plate of roasted chicken paired with whole wheat pasta tossed in a fragrant homemade basil pesto. This dish features blistered cherry tomatoes and fresh spinach for a pop of color and flavor, making it a nourishing and satisfying meal perfect for any time of day.

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NUTRITION

541kcal
Protein
45.7g
Fat
17.9g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Whole Wheat Penne Pasta

1 tbsp Homemade Basil Pesto

1 cup Cherry Tomatoes

1 cup Spinach

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Drizzle with olive oil and roast in the oven for 20-25 minutes until fully cooked and juices run clear. Once cooled slightly, slice the chicken into bite-sized pieces.

  • 3

    While the chicken is roasting, bring a pot of salted water to a boil and cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a hot skillet, add the cherry tomatoes and sauté for 3-4 minutes until they start to blister, enhancing their natural sweetness.

  • 5

    In a large bowl, toss the warm pasta with the homemade basil pesto, ensuring an even coat.

  • 6

    Fold in the roasted chicken, blistered tomatoes, and fresh spinach. Mix gently until the spinach wilts slightly from the residual heat.

  • 7

    Adjust seasoning with salt and pepper as needed and serve immediately.

Roasted Chicken Pesto Pasta with Blistered Tomatoes and Spinach

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

Roasted Chicken Pesto Pasta with Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Pesto Pasta with Blistered Tomatoes and Spinach

Savor a vibrant plate of roasted chicken paired with whole wheat pasta tossed in a fragrant homemade basil pesto. This dish features blistered cherry tomatoes and fresh spinach for a pop of color and flavor, making it a nourishing and satisfying meal perfect for any time of day.

NUTRITION

541kcal
Protein
45.7g
Fat
17.9g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz dry Whole Wheat Penne Pasta

1 tbsp Homemade Basil Pesto

1 cup Cherry Tomatoes

1 cup Spinach

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Drizzle with olive oil and roast in the oven for 20-25 minutes until fully cooked and juices run clear. Once cooled slightly, slice the chicken into bite-sized pieces.

  • 3

    While the chicken is roasting, bring a pot of salted water to a boil and cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a hot skillet, add the cherry tomatoes and sauté for 3-4 minutes until they start to blister, enhancing their natural sweetness.

  • 5

    In a large bowl, toss the warm pasta with the homemade basil pesto, ensuring an even coat.

  • 6

    Fold in the roasted chicken, blistered tomatoes, and fresh spinach. Mix gently until the spinach wilts slightly from the residual heat.

  • 7

    Adjust seasoning with salt and pepper as needed and serve immediately.