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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat penne tossed in a velvety pesto yogurt sauce with chewy sun-dried tomatoes and fresh spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
52g
Fat
20.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

2 tbsp plain non-fat Greek yogurt

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through.

  • 5

    In a small bowl, whisk together the Greek yogurt and basil pesto until smooth to create the creamy sauce base.

  • 6

    Drain the pasta, reserving two tablespoons of the cooking water.

  • 7

    Add the cooked pasta, pesto yogurt sauce, sun-dried tomatoes, and baby spinach to the skillet with the chicken.

  • 8

    Toss everything together over low heat until the spinach is wilted and the sauce is creamy, adding reserved pasta water if needed to reach desired consistency.

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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat penne tossed in a velvety pesto yogurt sauce with chewy sun-dried tomatoes and fresh spinach.

NUTRITION

460kcal
Protein
52g
Fat
20.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

2 tbsp plain non-fat Greek yogurt

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through.

  • 5

    In a small bowl, whisk together the Greek yogurt and basil pesto until smooth to create the creamy sauce base.

  • 6

    Drain the pasta, reserving two tablespoons of the cooking water.

  • 7

    Add the cooked pasta, pesto yogurt sauce, sun-dried tomatoes, and baby spinach to the skillet with the chicken.

  • 8

    Toss everything together over low heat until the spinach is wilted and the sauce is creamy, adding reserved pasta water if needed to reach desired consistency.