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; 2 tbsp plain Greek yogurt; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil

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 breast and chickpea pasta tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and wilted spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.4g

Fat

19.6g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

2 tbsp plain Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Boil a pot of salted water and cook chickpea pasta according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, about 5-6 minutes per side, then remove and slice into strips.
4
In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Reduce heat to low and stir in the Greek yogurt, basil pesto, and reserved pasta water to create a smooth, creamy sauce.
6
Add the fresh spinach to the skillet and stir until just wilted.
7
Toss the cooked pasta and sliced chicken into the sauce until evenly coated and serve immediately.