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 oz chicken breast; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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 chickpea pasta tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

49.5g

Fat

20.5g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions, then drain.
2
While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
4
Add minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Reduce heat to low and stir in the basil pesto and Greek yogurt, adding a tablespoon of pasta water if needed to reach a creamy consistency.
6
Add the fresh baby spinach to the pan and stir until just wilted.
7
Fold the cooked pasta into the sauce until every noodle is evenly coated and serve warm.