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 boneless skinless chicken breast; 1 oz chickpea penne pasta; 2 tbsp plain non-fat Greek yogurt; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 chickpea pasta in a velvety pesto-yogurt sauce, accented by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

53.2g

Fat

16.8g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken breast

1 oz chickpea penne pasta

2 tbsp plain non-fat Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving two tablespoons of the cooking liquid before draining.
2
Season the diced chicken breast evenly with the sea salt, black pepper, and garlic powder.
3
Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Stir in the sun-dried tomatoes and fresh baby spinach, cooking for one minute until the spinach is just wilted.
5
Reduce the heat to low and stir in the Greek yogurt, pesto, and reserved pasta water to create a smooth, creamy sauce.
6
Add the cooked pasta to the skillet and toss thoroughly to ensure every piece is coated in the vibrant pesto cream.