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; 0.5 tbsp basil pesto; 2 tbsp plain Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 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 and chickpea pasta tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

45g

Fat

15g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 tbsp basil pesto

2 tbsp plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp olive oil

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PREPARATION

1
Boil a pot of water and cook the chickpea pasta according to package instructions, reserving two tablespoons of the starchy cooking water before draining.
2
Season the chicken breast evenly on both sides with the sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until it is golden brown and reaches an internal temperature of 165 degrees Fahrenheit.
4
Lower the heat to medium-low and stir in the basil pesto, plain Greek yogurt, and the reserved pasta water to create a smooth, creamy sauce.
5
Add the cooked pasta, chopped sun-dried tomatoes, and baby spinach to the skillet, tossing everything together until the spinach is just wilted and the pasta is thoroughly coated.