Name: Creamy Pesto Chicken Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.25 oz whole wheat linguine; 1 tbsp basil pesto; 2 tbsp plain non-fat Greek yogurt; 1 cup fresh baby spinach; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp grated parmesan cheese

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 Linguine

Pan-seared chicken breast tossed with whole wheat linguine in a velvety pesto sauce made creamy with Greek yogurt and wilted spinach.

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NUTRITION

Protein

39.5g

Fat

15.3g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp grated parmesan cheese

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PREPARATION

1
Bring a pot of salted water to a boil and cook the linguine according to package directions, reserving two tablespoons of pasta water before draining.
2
Season the chicken breast evenly with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.
5
In the same skillet, add the minced garlic and baby spinach, sautéing until the spinach is just wilted.
6
Lower the heat to low and stir in the basil pesto, Greek yogurt, and reserved pasta water until a smooth sauce forms.
7
Add the cooked linguine and sliced chicken back into the skillet, tossing well to coat everything in the creamy sauce.
8
Garnish with grated parmesan cheese and serve immediately.