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; 0.5 cup Whole wheat penne pasta; 1 tbsp Basil pesto; 1 tbsp Non-fat Greek yogurt; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 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 whole wheat penne tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach for a vibrant finish.

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NUTRITION

Protein

52.1g

Fat

19.0g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1 tbsp Basil pesto

1 tbsp Non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Olive oil

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PREPARATION

1
Boil water and cook whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.
2
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
3
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from the pan and slice into strips.
4
In the same skillet over low heat, whisk together the basil pesto, Greek yogurt, and reserved pasta water to create a smooth, creamy sauce.
5
Add the cooked pasta, sliced chicken, sun-dried tomatoes, and fresh baby spinach to the skillet.
6
Toss everything together for 1-2 minutes until the spinach is just wilted and the creamy pesto sauce coats every piece of pasta and chicken.