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; 0.5 cup cooked brown rice pasta; 1 tbsp basil pesto; 2 tbsp plain Greek yogurt; 1 tbsp sun-dried tomatoes, chopped; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 breast and gluten-free pasta tossed in a velvety pesto sauce with vibrant sun-dried tomatoes for a bright, herbaceous finish.

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NUTRITION

Protein

53.2g

Fat

21.0g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tbsp sun-dried tomatoes, chopped

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Season the chicken breast evenly with the sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
5
In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
6
Whisk in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.
7
Fold in the cooked pasta, chopped sun-dried tomatoes, and fresh baby spinach.
8
Toss the mixture for 1-2 minutes until the spinach is wilted and the pasta is thoroughly coated in sauce.
9
Add the sliced chicken back into the skillet, toss gently to combine, and serve warm.