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 Boneless skinless chicken breast; 1 oz Dry chickpea pasta; 1 tbsp Basil pesto; 1 tbsp Plain non-fat Greek yogurt; 1 tbsp Sun-dried tomatoes; 1 cup Fresh spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 chickpea pasta in a velvety pesto sauce, punctuated by the vibrant tang of sun-dried tomatoes.

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NUTRITION

Protein

48.0g

Fat

19.4g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1 oz Dry chickpea pasta

1 tbsp Basil pesto

1 tbsp Plain non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Boil water and cook chickpea pasta according to package directions; drain and set aside.
2
Season chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium heat and sear chicken until cooked through.
4
Remove chicken from skillet, let rest for three minutes, then slice into bite-sized strips.
5
In the same skillet, sauté minced garlic and sun-dried tomatoes for 1 minute until fragrant.
6
Stir in basil pesto and Greek yogurt over low heat until a smooth sauce forms.
7
Add cooked pasta, sliced chicken, and fresh spinach to the skillet.
8
Toss gently until spinach is wilted and everything is evenly coated in the creamy sauce.