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; 0.5 cup whole wheat penne; 1 tbsp basil pesto; 0.25 cup non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil; 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 and whole wheat penne tossed in a velvety pesto yogurt sauce, accented by the bright tang of sun-dried tomatoes.

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NUTRITION

Protein

56.0g

Fat

19.7g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 clove garlic

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PREPARATION

1
Bring a 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, season the chicken breast 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, about 6-8 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.
5
Stir in the baby spinach and cook just until it begins to wilt.
6
Reduce the heat to low and stir in the Greek yogurt and basil pesto until a smooth, creamy sauce forms.
7
Add the cooked pasta to the skillet, tossing well to coat every noodle in the pesto sauce before serving.