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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat penne are tossed in a velvety pesto sauce, punctuated by the vibrant tang of sun-dried tomatoes and fresh spinach.

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NUTRITION

399kcal
Protein
46.4g
Fat
16.9g
Carbs
17.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne pasta

1 tbsp basil pesto

1 tbsp non-fat greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, about 6-8 minutes.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for an additional minute until fragrant.

  • 5

    Stir in the fresh baby spinach and cook just until wilted.

  • 6

    In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.

  • 7

    Drain the pasta, reserving two tablespoons of the pasta water.

  • 8

    Add the cooked pasta and the pesto mixture to the skillet, tossing everything together and adding the reserved pasta water if needed to reach your desired consistency.

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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat penne are tossed in a velvety pesto sauce, punctuated by the vibrant tang of sun-dried tomatoes and fresh spinach.

NUTRITION

399kcal
Protein
46.4g
Fat
16.9g
Carbs
17.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne pasta

1 tbsp basil pesto

1 tbsp non-fat greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through, about 6-8 minutes.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for an additional minute until fragrant.

  • 5

    Stir in the fresh baby spinach and cook just until wilted.

  • 6

    In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.

  • 7

    Drain the pasta, reserving two tablespoons of the pasta water.

  • 8

    Add the cooked pasta and the pesto mixture to the skillet, tossing everything together and adding the reserved pasta water if needed to reach your desired consistency.