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: 5 oz chicken breast; 1.5 oz whole wheat penne; 1 tbsp basil pesto; 2 tbsp plain Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 0.5 tbsp extra virgin 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

Sautéed chicken breast tossed with whole grain pasta in a velvety pesto sauce, featuring chewy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

52.4g

Fat

22.8g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

2 tbsp plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While the pasta cooks, 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 sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Stir in the fresh spinach and cook until just wilted.
6
In a small bowl, whisk together the basil pesto and Greek yogurt with 2 tablespoons of the pasta cooking water to create a creamy sauce.
7
Drain the pasta and add it to the skillet, then pour the pesto mixture over the top and toss everything together until well-coated.