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; 1 oz chickpea pasta; 1 tsp olive oil; 1 tbsp basil pesto; 2 tbsp plain non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 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

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

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NUTRITION

Protein

57.6g

Fat

20.6g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz chickpea pasta

1 tsp olive oil

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving two tablespoons of pasta water before draining.
2
Cut the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Reduce the heat to medium and stir in the minced garlic and chopped sun-dried tomatoes, cooking for one minute until fragrant.
5
Whisk together the basil pesto and Greek yogurt in a small bowl, then add the mixture to the skillet along with the reserved pasta water.
6
Add the fresh baby spinach to the pan and stir until the leaves are just wilted.
7
Fold in the cooked pasta, tossing everything together until the noodles are thoroughly coated in the creamy green sauce.