YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken and Sun-Dried Tomato Pasta
Sautéed chicken breast tossed with whole grain pasta in a velvety pesto yogurt sauce, accented by tangy sun-dried tomatoes and fresh wilted spinach.
INGREDIENTS
5 oz Chicken breast
0.75 oz Whole grain penne pasta
0.25 cup Plain Greek yogurt
2 tsp Basil pesto
2 tbsp Sun-dried tomatoes
1 cup Fresh baby spinach
1 clove Garlic
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a small pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.
While the pasta cooks, dice the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.
Heat the olive oil in a large skillet over medium heat, then add the chicken and minced garlic, sautéing until the chicken is golden and cooked through.
In a small mixing bowl, whisk together the Greek yogurt and basil pesto until smooth to create the creamy sauce base.
Drain the pasta and add it to the skillet along with the sun-dried tomatoes and baby spinach, tossing for one minute until the spinach is just wilted.
Remove the skillet from the heat and stir in the pesto yogurt mixture until the pasta and chicken are thoroughly coated and creamy.