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: 4.5 oz chicken breast; 0.5 cup chickpea pasta; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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

Sautéed chicken breast and chickpea pasta tossed in a velvety basil pesto sauce with tangy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

54.9g

Fat

17.6g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Boil chickpea pasta according to package instructions until al dente; drain and set aside.
2
Season the chicken breast pieces with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.
5
Lower the heat and stir in the baby spinach until it just begins to wilt.
6
In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.
7
Add the cooked pasta and the pesto-yogurt mixture to the skillet, tossing everything together until well-coated and warm.