Creamy Pesto Chicken Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine

Sautéed chicken breast tossed with whole grain linguine in a velvety basil pesto sauce, finished with a bright squeeze of lemon for a vibrant finish.

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NUTRITION

418kcal
Protein
51.4g
Fat
16.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole grain linguine

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

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PREPARATION

  • 1

    Cook the whole grain linguine in a pot of boiling salted water until al dente.

  • 2

    Heat olive oil in a large skillet over medium-high heat and sauté the cubed chicken breast seasoned with salt and pepper until golden and cooked through.

  • 3

    Add the baby spinach to the skillet and stir for one minute until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the basil pesto, Greek yogurt, and lemon juice to create a smooth, creamy sauce.

  • 5

    Drain the pasta, reserving two tablespoons of cooking water, then toss the noodles with the chicken and pesto sauce until velvety and well-coated.

Creamy Pesto Chicken Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine

Sautéed chicken breast tossed with whole grain linguine in a velvety basil pesto sauce, finished with a bright squeeze of lemon for a vibrant finish.

NUTRITION

418kcal
Protein
51.4g
Fat
16.5g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole grain linguine

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

PREPARATION

  • 1

    Cook the whole grain linguine in a pot of boiling salted water until al dente.

  • 2

    Heat olive oil in a large skillet over medium-high heat and sauté the cubed chicken breast seasoned with salt and pepper until golden and cooked through.

  • 3

    Add the baby spinach to the skillet and stir for one minute until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the basil pesto, Greek yogurt, and lemon juice to create a smooth, creamy sauce.

  • 5

    Drain the pasta, reserving two tablespoons of cooking water, then toss the noodles with the chicken and pesto sauce until velvety and well-coated.