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; 0.75 cup whole wheat penne; 1 tbsp basil pesto; 2 tbsp plain non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp olive 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 and whole wheat penne tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

52.2g

Fat

18.6g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.75 cup whole wheat penne

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Cook the whole wheat penne according to package instructions until al dente, drain, and set aside.
2
Slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and garlic powder.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Reduce the heat to low and add the sun-dried tomatoes and fresh baby spinach, stirring until the spinach is just wilted.
5
Whisk together the basil pesto and Greek yogurt in a small bowl until smooth.
6
Add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing everything together until the pasta is coated in a velvety sauce.