Name: Creamy Pesto Chicken Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.25 oz whole wheat linguine; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 cup baby spinach; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Linguine

Sautéed chicken breast and whole grain linguine are tossed in a vibrant, velvety pesto sauce enriched with Greek yogurt and bursting with juicy cherry tomatoes.

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NUTRITION

Protein

43.7g

Fat

16.9g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

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 whole wheat linguine according to package directions until al dente.
2
Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set them aside.
3
Season the chicken breast pieces evenly with the sea salt and black pepper.
4
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
5
Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2 minutes until the tomatoes begin to soften.
6
Reduce the heat to low and stir in the baby spinach until it just begins to wilt.
7
Whisk together the basil pesto and Greek yogurt with the reserved pasta water, then pour the mixture into the skillet and toss with the linguine until coated.