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: 4.5 oz Chicken breast; 0.75 cup Cooked whole wheat penne pasta; 1 tbsp Basil pesto; 2 tbsp Plain Greek yogurt; 2 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 1 tsp Extra virgin 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

Pan-seared chicken breast tossed with whole wheat penne in a velvety pesto sauce, punctuated by the vibrant tang of sun-dried tomatoes.

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NUTRITION

Protein

53.1g

Fat

21.5g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Cooked whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sear for 5-6 minutes until golden brown and cooked through.
4
Stir in the minced garlic and julienne-cut sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Add the fresh baby spinach to the pan and cook for 1-2 minutes until just wilted.
6
In a small bowl, whisk together the basil pesto and plain Greek yogurt to create a creamy sauce base.
7
Reduce the heat to low, then add the cooked whole wheat penne and the pesto-yogurt mixture to the skillet.
8
Toss everything together gently for 1 minute until the pasta is well-coated and heated through, then serve immediately.