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 cup cooked whole wheat penne; 0.25 cup non-fat Greek yogurt; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp olive oil; 1 clove garlic; 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 tossed with whole wheat penne in a velvety pesto yogurt sauce, featuring tangy sun-dried tomatoes and wilted spinach for a vibrant finish.

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NUTRITION

Protein

53g

Fat

20.6g

Carbs

51.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup cooked whole wheat penne

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden and cooked through, about 5-7 minutes.
3
Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
4
Add the fresh baby spinach to the skillet and stir until just wilted.
5
In a small bowl, whisk together the non-fat Greek yogurt and basil pesto until smooth.
6
Add the cooked whole wheat penne and the creamy pesto mixture to the skillet, tossing everything together over low heat until the sauce is warm and coats the pasta evenly.