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; 1 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

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NUTRITION

Protein

49.9g

Fat

19.3g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Boil a pot of salted water and cook chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.
2
Season the chicken breast evenly with sea salt and black pepper on both sides.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the skillet to rest for 3 minutes before slicing into bite-sized strips.
5
In the same skillet, reduce heat to medium and sauté the minced garlic and sun-dried tomatoes for 1 minute until fragrant.
6
Whisk in the basil pesto, Greek yogurt, and reserved pasta water to create a creamy, smooth sauce.
7
Add the fresh baby spinach to the pan and stir until just wilted.
8
Toss the cooked pasta and sliced chicken into the sauce, stirring well to coat every piece before serving warm.