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 boneless skinless chicken breast; 0.5 cup cooked whole wheat penne pasta; 1 tbsp basil pesto; 0.25 cup plain non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp 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 and whole wheat penne tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

50.3g

Fat

16.4g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken breast

0.5 cup cooked whole wheat penne pasta

1 tbsp basil pesto

0.25 cup plain non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Heat olive oil in a large skillet over medium-high heat.
2
Season the chicken breast with sea salt and black pepper, then sear until golden brown and cooked through.
3
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.
4
Toss in the baby spinach and cook just until the leaves are wilted.
5
Reduce the heat to low, then fold in the cooked pasta, basil pesto, and Greek yogurt, stirring until the sauce is creamy and coats every noodle.