Name: Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup whole wheat penne; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Pan-seared chicken breast and whole wheat penne tossed in a velvety pesto sauce with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

45g

Fat

17.5g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Boil the whole wheat penne in salted water according to package directions until al dente, then drain and set aside.
2
Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Reduce the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Stir in the basil pesto and non-fat Greek yogurt, mixing until a smooth, creamy sauce forms.
6
Add the fresh baby spinach to the skillet and stir until just wilted.
7
Toss the cooked pasta into the skillet, coating every noodle in the creamy pesto sauce before serving warm.