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: 4.5 oz chicken breast; 0.5 cup whole wheat penne; 1 tbsp basil pesto; 2 tbsp plain non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup 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 and whole wheat penne are tossed in a velvety pesto-yogurt sauce with tangy sun-dried tomatoes and fresh wilted spinach for a vibrant finish.

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NUTRITION

Protein

52.0g

Fat

21.1g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup 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
Boil the whole wheat penne in salted water until al dente, then drain and set aside.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a large skillet over medium heat and cook the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 60 seconds until the aroma fills the kitchen.
5
Lower the heat and stir in the cooked pasta, basil pesto, and Greek yogurt until the noodles are coated in a creamy sauce.
6
Toss in the baby spinach and stir gently until the leaves are just wilted, then serve warm.