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: 4.5 oz Chicken breast; 1 oz Chickpea pasta; 0.25 cup Non-fat Greek yogurt; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 1 tsp 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

Pan-seared chicken breast and chickpea pasta tossed in a velvety pesto cream sauce with tangy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

54.7g

Fat

19.5g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

0.25 cup Non-fat Greek yogurt

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

1 tsp 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, then drain and set aside.
2
Season the chicken breast evenly on both sides with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked and golden.
4
Remove the chicken from the skillet, let it rest for 2 minutes, then slice into bite-sized strips.
5
In the same skillet, reduce heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the fresh baby spinach to the skillet and stir until just wilted.
7
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
8
Add the cooked pasta and sliced chicken back into the skillet, pour the pesto yogurt sauce over the top, and toss gently to coat until heated through.