Name: Creamy Tuscan Chicken and Pasta Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked whole wheat penne; 0.5 tbsp olive oil; 2 cloves garlic; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 2 tbsp full-fat coconut milk; 0.25 cup low-sodium chicken broth; 1 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Chicken and Pasta Skillet

Sautéed chicken breast and whole wheat penne tossed in a velvety sun-dried tomato cream sauce with wilted spinach for a vibrant and comforting meal.

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NUTRITION

Protein

47.9g

Fat

21.0g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked whole wheat penne

0.5 tbsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

2 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast pieces evenly with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes.
4
Reduce the heat to medium and stir in the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.
5
Pour in the chicken broth and coconut milk, scraping the bottom of the pan to release any browned bits.
6
Simmer the sauce for 2-3 minutes until it begins to thicken slightly.
7
Add the cooked whole wheat penne and fresh baby spinach to the skillet, tossing until the spinach is wilted and the pasta is well coated.
8
Remove from heat and sprinkle with grated parmesan cheese before serving warm.