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: 3.25 oz chicken breast; 1.5 oz chickpea penne; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 basil pesto sauce with tangy sun-dried tomatoes for a vibrant, herbaceous finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.4g

Fat

19.7g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

3.25 oz chicken breast

1.5 oz chickpea penne

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a medium pot of salted water to a boil and cook the chickpea penne according to package directions, then drain and set aside.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with 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, about 5-7 minutes.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for an additional 1 minute until fragrant.
5
Stir in the baby spinach and cook just until it begins to wilt.
6
In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.
7
Reduce the skillet heat to low, add the cooked pasta, and pour the pesto mixture over the top.
8
Toss everything together gently until the pasta is well coated and heated through, then serve immediately.