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; 0.5 cup Cooked whole-grain penne; 1 tbsp Basil pesto; 0.25 cup Plain non-fat Greek yogurt; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin 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 and whole-grain pasta tossed in a velvety pesto-yogurt sauce with tangy sun-dried tomatoes and vibrant baby spinach.

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NUTRITION

Protein

49.0g

Fat

20.3g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked whole-grain penne

1 tbsp Basil pesto

0.25 cup Plain non-fat Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
4
Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Add the baby spinach to the pan and stir until it just begins to wilt.
6
Reduce heat to low and stir in the cooked whole-grain penne, basil pesto, and Greek yogurt.
7
Toss everything together gently until the pasta is coated in a creamy, velvety sauce.
8
Serve immediately while warm.