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; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 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 and chickpea pasta tossed in a velvety pesto-yogurt sauce with vibrant sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

50.4g

Fat

19.5g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 clove garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast.
3
Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.
5
Stir in the baby spinach and cook just until wilted, then remove the skillet from heat.
6
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth.
7
Drain the pasta, reserving two tablespoons of pasta water, then add the pasta and pesto mixture to the skillet.
8
Toss everything together until the pasta is coated in a creamy sauce, adding the reserved water if needed for consistency.