YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Sautéed chicken breast and chickpea pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and wilted spinach.
INGREDIENTS
4 oz chicken breast
1.5 oz chickpea penne pasta
1 tbsp basil pesto
2 tbsp plain Greek yogurt
2 tbsp sun-dried tomatoes
1 cup fresh spinach
0.5 tbsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.
While the pasta is boiling, heat the extra virgin olive oil in a large skillet over medium-high heat.
Season the diced chicken breast with sea salt and black pepper, then add it to the skillet.
Cook the chicken for 5-7 minutes until golden brown and cooked through, adding the minced garlic during the final minute of cooking.
Reduce the heat to medium-low and stir in the sun-dried tomatoes and fresh spinach until the spinach is just wilted.
In a small bowl, whisk together the basil pesto and plain Greek yogurt until smooth.
Add the cooked pasta and the creamy pesto sauce to the skillet, tossing everything together until well combined.
If the sauce needs more moisture, stir in the reserved pasta water one tablespoon at a time until the desired silky consistency is achieved.