YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Sautéed chicken and whole grain pasta tossed in a velvety Greek yogurt pesto sauce, accented by the zesty tang of sun-dried tomatoes.
INGREDIENTS
5 oz chicken breast
1 oz whole grain penne
0.25 cup non-fat Greek yogurt
1 tbsp basil pesto
2 tbsp sun-dried tomatoes
1 cup fresh baby spinach
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
PREPARATION
Bring a pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Season the diced chicken breast with garlic powder, sea salt, and black pepper.
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
Reduce the heat to low and stir in the chopped sun-dried tomatoes and fresh baby spinach, allowing the spinach to wilt slightly.
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
Drain the pasta, reserving two tablespoons of pasta water.
Add the cooked pasta and the pesto-yogurt mixture to the skillet, stirring gently to coat everything in the creamy sauce.
If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.