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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken and chickpea pasta are tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach for a vibrant, nutrient-dense meal.

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NUTRITION

526kcal
Protein
51.4g
Fat
21.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tsp 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 pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

  • 3

    Season the diced chicken breast with sea salt and black pepper, then add it to the skillet.

  • 4

    Sauté the chicken for 5-7 minutes until golden brown and cooked through, adding the minced garlic in the final minute of cooking.

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt until the mixture is smooth and creamy.

  • 6

    Drain the pasta, reserving approximately two tablespoons of the starchy pasta water.

  • 7

    Add the cooked pasta, fresh spinach, and sun-dried tomatoes to the skillet with the chicken.

  • 8

    Pour in the pesto yogurt sauce and the reserved pasta water, tossing everything together over low heat until the spinach is wilted and the sauce coats the pasta evenly.

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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken and chickpea pasta are tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach for a vibrant, nutrient-dense meal.

NUTRITION

526kcal
Protein
51.4g
Fat
21.6g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

  • 3

    Season the diced chicken breast with sea salt and black pepper, then add it to the skillet.

  • 4

    Sauté the chicken for 5-7 minutes until golden brown and cooked through, adding the minced garlic in the final minute of cooking.

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt until the mixture is smooth and creamy.

  • 6

    Drain the pasta, reserving approximately two tablespoons of the starchy pasta water.

  • 7

    Add the cooked pasta, fresh spinach, and sun-dried tomatoes to the skillet with the chicken.

  • 8

    Pour in the pesto yogurt sauce and the reserved pasta water, tossing everything together over low heat until the spinach is wilted and the sauce coats the pasta evenly.