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 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; 1 tsp 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

Sautéed chicken breast tossed with chickpea pasta in a velvety pesto sauce, punctuated by the tangy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

51.2g

Fat

22.1g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

4 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

1 tsp olive oil

1 clove garlic

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 pasta according to package directions until al dente.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season evenly 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 5-7 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.
5
In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.
6
Reduce the skillet heat to low, then add the cooked pasta, the pesto-yogurt mixture, and the fresh spinach.
7
Toss everything together gently until the spinach is wilted and the pasta is thoroughly coated in the velvety sauce.