Name: Shredded Rotisserie Chicken with Creamy Pesto Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea pasta; 4.5 oz rotisserie chicken breast; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Shredded Rotisserie Chicken with Creamy Pesto Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shredded Rotisserie Chicken with Creamy Pesto Pasta

Shredded chicken and chickpea pasta tossed in a velvety pesto cream sauce with vibrant wilted spinach for a quick and nourishing meal.

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NUTRITION

Protein

56.5g

Fat

19.2g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

4.5 oz rotisserie chicken breast

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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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, shred the rotisserie chicken breast into bite-sized pieces and set aside.
3
In a small bowl, whisk together the basil pesto, non-fat Greek yogurt, and lemon juice until smooth and creamy.
4
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the baby spinach until just wilted.
5
Drain the pasta and add it to the skillet along with the shredded chicken and spinach.
6
Pour the pesto yogurt sauce over the mixture and toss gently over low heat until everything is evenly coated and warmed through.
7
Season with sea salt and black pepper before serving immediately.