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

Pan-seared chicken breast tossed with chickpea pasta in a velvety pesto sauce, accented by the zesty pop of sun-dried tomatoes.

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NUTRITION

502kcal
Protein
50g
Fat
19g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper while the pasta water comes to a boil.

  • 3

    Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

  • 4

    Remove the chicken from the skillet and allow it to rest for 3 minutes before slicing into thin strips.

  • 5

    In the same skillet, reduce heat to low and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 6

    Whisk the basil pesto, Greek yogurt, and reserved pasta water into the skillet to create a smooth and creamy sauce base.

  • 7

    Add the fresh baby spinach to the sauce and stir until just wilted, then toss in the cooked pasta and sliced chicken until everything is thoroughly coated.

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

Pan-seared chicken breast tossed with chickpea pasta in a velvety pesto sauce, accented by the zesty pop of sun-dried tomatoes.

NUTRITION

502kcal
Protein
50g
Fat
19g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper while the pasta water comes to a boil.

  • 3

    Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

  • 4

    Remove the chicken from the skillet and allow it to rest for 3 minutes before slicing into thin strips.

  • 5

    In the same skillet, reduce heat to low and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 6

    Whisk the basil pesto, Greek yogurt, and reserved pasta water into the skillet to create a smooth and creamy sauce base.

  • 7

    Add the fresh baby spinach to the sauce and stir until just wilted, then toss in the cooked pasta and sliced chicken until everything is thoroughly coated.