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 Chicken breast; 1 oz Whole wheat penne pasta; 1 tbsp Basil pesto; 0.25 cup Nonfat Greek yogurt; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

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 grain pasta in a velvety pesto-yogurt sauce, brightened by tangy sun-dried tomatoes and fresh wilted spinach.

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NUTRITION

Protein

51.3g

Fat

19.6g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

1 tbsp Basil pesto

0.25 cup Nonfat Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente.
2
While pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.
3
Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through.
4
Stir in the minced garlic and sun-dried tomatoes, sautéing for one minute until fragrant.
5
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth and creamy.
6
Reduce the skillet heat to low, then add the cooked pasta, baby spinach, and the pesto-yogurt mixture.
7
Toss everything together gently until the spinach is wilted and the pasta is thoroughly coated in the velvety sauce.