YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Sautéed chicken and whole grain pasta tossed in a velvety pesto sauce, punctuated by the vibrant tang of sun-dried tomatoes.
INGREDIENTS
4.5 oz chicken breast
0.5 cup whole grain penne pasta
0.25 cup plain Greek yogurt
0.75 tbsp basil pesto
1 tbsp sun-dried tomatoes
1 cup baby spinach
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
PREPARATION
Bring a large pot of salted water to a boil and cook the whole grain penne until al dente, then drain and set aside.
Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
Add the minced garlic and chopped sun-dried tomatoes to the skillet, cooking for one minute until the garlic is fragrant.
Reduce the heat to low and stir in the Greek yogurt and basil pesto until a smooth, creamy sauce forms.
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.