Name: Creamy Pesto Chicken and Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 oz Chickpea pasta; 1 tbsp Basil pesto; 2 tbsp Plain Greek yogurt; 2 tbsp Sun-dried tomatoes; 1 cup Fresh spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

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 and Sun-Dried Tomato Pasta

Sautéed chicken breast and chickpea pasta tossed in a velvety pesto sauce with sun-dried tomatoes and wilted spinach for a vibrant, herbaceous finish.

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NUTRITION

Protein

56.0g

Fat

22.7g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
4
Lower the heat to medium and stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach is just wilted.
5
In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.
6
Drain the pasta, reserving two tablespoons of pasta water, then add the pasta and the pesto mixture to the skillet.
7
Toss everything together until well-coated, adding the reserved pasta water if needed to reach your desired creamy consistency.