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; 1 oz whole grain penne pasta; 1 tbsp basil pesto; 0.25 cup non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 1 tsp olive oil; 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 and whole grain pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and wilted spinach for a vibrant, herbaceous finish.

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NUTRITION

Protein

54.4g

Fat

19.6g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne pasta

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.
2
While the pasta boils, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.
3
Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through, approximately 6 to 8 minutes.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.
5
Reduce the heat to medium-low, then add the cooked pasta, baby spinach, basil pesto, and non-fat Greek yogurt to the skillet.
6
Toss all ingredients together gently until the spinach is wilted and the pasta is thoroughly coated in a smooth, creamy sauce.