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: 4.5 oz chicken breast; 1 oz dry chickpea pasta; 1 tbsp basil pesto; 2 tbsp plain non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 clove garlic; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Sautéed chicken breast and chickpea pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

49.4g

Fat

16.9g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz dry chickpea pasta

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, dice 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. Add the chicken and minced garlic, sautéing until the chicken is golden brown and cooked through.
4
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.
5
Lower the skillet heat to medium-low. Add the cooked pasta, chopped sun-dried tomatoes, and fresh baby spinach to the chicken.
6
Pour the pesto-yogurt mixture over the ingredients and toss gently for 1-2 minutes until the spinach is wilted and the sauce is creamy and warm.