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; 2 tsp basil pesto; 0.25 cup plain greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

48.5g

Fat

17.2g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

2 tsp basil pesto

0.25 cup plain greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice into strips.
4
In the same skillet, lower the heat and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
5
Stir in the baby spinach until just wilted, then remove the skillet from the heat.
6
Whisk the Greek yogurt and pesto together in a small bowl, then stir into the skillet along with the cooked pasta and sliced chicken.
7
Gradually add the reserved pasta water 1 tablespoon at a time until the sauce reaches a silky, creamy consistency.