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 tossed with chickpea pasta in a velvety pesto-yogurt sauce, accented by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

477kcal
Protein
51.7g
Fat
19.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz chickpea pasta

2 tbsp non-fat Greek yogurt

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

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

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-6 minutes until golden brown and cooked through.

  • 4

    Mince the garlic and chop the sun-dried tomatoes. Add them to the skillet with the chicken and cook for 1 minute until fragrant.

  • 5

    Lower the heat to medium-low. Add the baby spinach to the skillet and stir until just wilted.

  • 6

    In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.

  • 7

    Drain the pasta, reserving 2 tablespoons of the pasta water.

  • 8

    Add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing everything together. Add the reserved pasta water if needed to reach a creamy consistency. Serve immediately.

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 tossed with chickpea pasta in a velvety pesto-yogurt sauce, accented by the chewy sweetness of sun-dried tomatoes.

NUTRITION

477kcal
Protein
51.7g
Fat
19.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz chickpea pasta

2 tbsp non-fat Greek yogurt

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

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

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-6 minutes until golden brown and cooked through.

  • 4

    Mince the garlic and chop the sun-dried tomatoes. Add them to the skillet with the chicken and cook for 1 minute until fragrant.

  • 5

    Lower the heat to medium-low. Add the baby spinach to the skillet and stir until just wilted.

  • 6

    In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.

  • 7

    Drain the pasta, reserving 2 tablespoons of the pasta water.

  • 8

    Add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing everything together. Add the reserved pasta water if needed to reach a creamy consistency. Serve immediately.