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: 5 oz chicken breast; 0.5 cup whole wheat penne; 0.25 cup Greek yogurt; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tbsp 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

Pan-seared chicken breast and whole wheat pasta tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

57.5g

Fat

23.6g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

0.25 cup Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Cook the whole wheat penne according to package instructions until al dente, then drain and set aside.
2
Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Add the baby spinach to the skillet and toss until just wilted.
6
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
7
Remove the skillet from the heat, then stir in the cooked pasta and the pesto-yogurt mixture until everything is thoroughly coated and creamy.