YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Sautéed chicken breast tossed with whole wheat penne in a velvety Greek yogurt pesto sauce, punctuated by the intense sweetness of sun-dried tomatoes.
INGREDIENTS
5 oz Chicken breast
1.5 oz Whole wheat penne pasta
1 tsp Olive oil
1 tbsp Basil pesto
2 tbsp Nonfat Greek yogurt
2 tbsp Sun-dried tomatoes
1 cup Baby spinach
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, reserving one tablespoon of pasta water before draining.
Heat the olive oil in a large skillet over medium-high heat.
Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through.
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for one minute until the garlic becomes fragrant.
Add the baby spinach to the skillet and stir for 30 seconds until it just begins to wilt.
In a small bowl, whisk together the basil pesto, Greek yogurt, and the reserved pasta water until smooth.
Turn the skillet heat to low, add the cooked pasta, and pour the pesto yogurt sauce over the mixture.
Toss everything together gently until the pasta is thoroughly coated in the creamy sauce and heated through.