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 oz chicken breast; 2 oz chickpea pasta; 0.25 cup Greek yogurt; 0.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh 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 breast tossed with chickpea pasta in a velvety pesto-yogurt sauce, featuring tangy sun-dried tomatoes and wilted spinach for a vibrant, savory bite.

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NUTRITION

Protein

57g

Fat

17.3g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.25 cup Greek yogurt

0.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh 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
Boil a pot of salted water and cook the chickpea pasta according to package directions; reserve 2 tablespoons of pasta water before draining.
2
Heat olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden brown and cooked through.
3
Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.
4
Reduce heat to low, then stir in the Greek yogurt, basil pesto, and the reserved pasta water to create a velvety sauce.
5
Fold in the cooked pasta and fresh baby spinach, tossing gently until the spinach is wilted and the sauce coats every noodle.
6
Season with sea salt and black pepper before serving immediately.