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; 2 tbsp plain Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 tossed with whole wheat pasta in a velvety pesto sauce, accented by tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

53.4g

Fat

21.7g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil the whole wheat penne in salted water according to package directions until al dente, then drain and set aside.
2
Cut the chicken breast into bite-sized cubes and season evenly with garlic powder, sea salt, and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Reduce the heat to low, then add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach just begins to wilt.
5
Add the cooked pasta, basil pesto, and Greek yogurt to the skillet, tossing everything together until the pasta is coated in a creamy green sauce.
6
Remove from heat immediately to prevent the yogurt from curdling and serve warm.