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 non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp extra virgin 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

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

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NUTRITION

Protein

41.5g

Fat

17.5g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Remove the chicken from the pan to rest for a few minutes, then add the minced garlic and sun-dried tomatoes to the same skillet, sautéing for one minute.
5
Lower the heat to low and stir in the basil pesto and Greek yogurt until a smooth, velvety sauce forms.
6
Slice the rested chicken into strips and add it back to the skillet along with the cooked pasta and baby spinach, tossing gently until the greens are wilted.