YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken and Sun-Dried Tomato Pasta
Sautéed chicken breast and chickpea pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.
INGREDIENTS
4 oz chicken breast
2 oz chickpea rotini
0.5 tbsp basil pesto
2 tbsp non-fat plain Greek yogurt
2 tbsp sun-dried tomatoes
1 cup baby spinach
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea rotini according to package directions.
Slice the chicken breast into bite-sized pieces and season with garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
Reduce the heat to low, then add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach just begins to wilt.
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create a creamy sauce base.
Drain the pasta, reserving two tablespoons of pasta water, and add both to the skillet with the chicken and vegetables.
Pour the creamy pesto sauce over the mixture and toss everything together until well-coated and heated through.