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 chickpea pasta are tossed in a velvety pesto-yogurt sauce with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous meal.

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NUTRITION

505kcal
Protein
53.8g
Fat
18.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

0.25 cup non-fat plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea penne according to package directions, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 5-6 minutes per side.

  • 4

    Remove the chicken from the skillet and let it rest for 2 minutes before slicing into thin strips.

  • 5

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

  • 6

    Whisk in the Greek yogurt, basil pesto, and the reserved pasta water until a smooth, creamy sauce forms.

  • 7

    Add the baby spinach to the sauce and stir until the leaves are just wilted.

  • 8

    Fold the cooked pasta and sliced chicken back into the skillet, tossing gently until everything is well-coated and heated through.

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 chickpea pasta are tossed in a velvety pesto-yogurt sauce with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous meal.

NUTRITION

505kcal
Protein
53.8g
Fat
18.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

0.25 cup non-fat plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea penne according to package directions, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 5-6 minutes per side.

  • 4

    Remove the chicken from the skillet and let it rest for 2 minutes before slicing into thin strips.

  • 5

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

  • 6

    Whisk in the Greek yogurt, basil pesto, and the reserved pasta water until a smooth, creamy sauce forms.

  • 7

    Add the baby spinach to the sauce and stir until the leaves are just wilted.

  • 8

    Fold the cooked pasta and sliced chicken back into the skillet, tossing gently until everything is well-coated and heated through.