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; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 1 tbsp nonfat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 1 tsp extra virgin 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

Pan-seared chicken breast tossed with chickpea pasta in a velvety pesto cream sauce, accented by tangy sun-dried tomatoes and earthy wilted spinach.

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NUTRITION

Protein

49g

Fat

20.2g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp nonfat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil chickpea pasta in salted water according to package directions.
2
Season chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through.
4
Remove chicken from skillet and let rest before slicing into bite-sized pieces.
5
In the same skillet, sauté minced garlic and sun-dried tomatoes for one minute.
6
Lower heat and stir in the pesto and Greek yogurt to create a smooth sauce.
7
Add cooked pasta, sliced chicken, and baby spinach to the skillet.
8
Toss everything together until the spinach is wilted and the pasta is evenly coated.