YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Sautéed chicken breast and whole grain pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.
INGREDIENTS
4 oz Chicken breast
1.5 oz Whole wheat penne pasta
2 tsp Basil pesto
0.25 cup Plain Greek yogurt
2 tbsp Sun-dried tomatoes
1 cup Baby spinach
1 clove Garlic
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat penne pasta until al dente, about 8-10 minutes.
While the pasta is cooking, heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced chicken breast to the skillet and season with sea salt and black pepper, cooking until browned and no longer pink.
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1-2 minutes until the garlic is fragrant.
Stir in the fresh baby spinach and cook just until it begins to wilt, then remove the skillet from the heat.
In a small mixing bowl, whisk together the basil pesto and plain Greek yogurt until smooth and creamy.
Drain the cooked pasta and add it directly to the skillet with the chicken and vegetables.
Pour the creamy pesto sauce over the pasta and toss everything together until the noodles are thoroughly coated.