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 boneless skinless chicken breast; 1 oz whole wheat penne pasta; 2 tbsp sun-dried tomatoes; 1 tbsp basil pesto; 2 tbsp plain greek yogurt; 1 cup fresh baby spinach; 1 clove garlic; 0.5 tbsp 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

Sautéed chicken and whole wheat penne tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and vibrant spinach.

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NUTRITION

Protein

35.3g

Fat

19.4g

Carbs

17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz boneless skinless chicken breast

1 oz whole wheat penne pasta

2 tbsp sun-dried tomatoes

1 tbsp basil pesto

2 tbsp plain greek yogurt

1 cup fresh baby spinach

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil the whole wheat penne in salted water according to package directions, reserving 2 tablespoons of pasta water before draining.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the olive oil in a skillet over medium heat and sauté the chicken until golden brown and cooked through, then remove and slice into strips.
4
In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Reduce the heat to low and whisk in the basil pesto, Greek yogurt, and reserved pasta water until a smooth sauce forms.
6
Add the cooked pasta, chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.