Name: Creamy Pesto 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 whole wheat penne pasta; 0.25 cup non-fat Greek yogurt; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tbsp grated parmesan cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Creamy Pesto 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 Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat penne tossed in a velvety pesto-yogurt sauce with vibrant sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

48.7g

Fat

21g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.
4
In a small bowl, whisk together the non-fat Greek yogurt and basil pesto until smooth and creamy.
5
Reserve 2 tablespoons of the pasta cooking water, then drain the noodles.
6
Add the cooked pasta, pesto-yogurt mixture, reserved water, sun-dried tomatoes, and baby spinach to the skillet with the chicken.
7
Toss everything over low heat for 1-2 minutes until the spinach is wilted and the sauce coats the pasta evenly.
8
Garnish with grated parmesan cheese and serve immediately.