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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken and whole wheat penne tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

475kcal
Protein
53.0g
Fat
21.0g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat penne

5 oz chicken breast

1 tsp olive oil

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, approximately 6-8 minutes.

  • 4

    Reduce the heat to medium-low. Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach is just wilted.

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt until the mixture is smooth and combined.

  • 6

    Add the cooked pasta and the pesto-yogurt mixture to the skillet with the chicken and vegetables.

  • 7

    Toss everything together thoroughly, adding the reserved pasta water a splash at a time to reach a creamy consistency, then serve immediately.

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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken and whole wheat penne tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and wilted spinach.

NUTRITION

475kcal
Protein
53.0g
Fat
21.0g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat penne

5 oz chicken breast

1 tsp olive oil

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, approximately 6-8 minutes.

  • 4

    Reduce the heat to medium-low. Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach is just wilted.

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt until the mixture is smooth and combined.

  • 6

    Add the cooked pasta and the pesto-yogurt mixture to the skillet with the chicken and vegetables.

  • 7

    Toss everything together thoroughly, adding the reserved pasta water a splash at a time to reach a creamy consistency, then serve immediately.