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 plain Greek yogurt; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Minced 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 and chickpea pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and vibrant baby spinach.

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NUTRITION

Protein

52.4g

Fat

19.9g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Non-fat plain Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

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PREPARATION

1
Boil the chickpea pasta in salted water until al dente, reserving two tablespoons of the 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 heat and sear the chicken until golden brown and cooked through, then set aside to rest.
4
In the same skillet, sauté the minced garlic and sun-dried tomatoes for one minute until fragrant.
5
Whisk together the basil pesto and Greek yogurt in a small bowl until smooth to create the creamy sauce base.
6
Add the baby spinach to the skillet and cook until just wilted, then return the sliced chicken and cooked pasta to the pan.
7
Pour in the creamy pesto sauce and reserved pasta water, tossing everything together over low heat until the sauce coats the pasta beautifully.