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 cooked whole wheat penne; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 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 tossed with al dente pasta in a velvety pesto sauce, accented by the tangy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

53g

Fat

18.8g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked whole wheat penne

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp olive oil

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PREPARATION

1
Boil a large pot of salted water and cook the whole wheat penne according to package instructions until al dente, then drain and set aside.
2
Season the chicken breast pieces evenly with sea salt, black pepper, and garlic powder for a flavorful base.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until it is golden-brown and cooked through.
4
Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, sautéing until the spinach is just wilted.
5
In a small bowl, whisk together the basil pesto and Greek yogurt until completely smooth and creamy.
6
Add the drained pasta and the pesto-yogurt sauce to the skillet, tossing gently to coat every noodle in the vibrant green sauce before serving.