Name: Creamy Pesto Chicken and Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.25 oz dry whole wheat penne pasta; 1 tbsp basil pesto; 0.25 cup plain non-fat Greek yogurt; 2 tbsp julienned sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

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 and Sun-Dried Tomato Pasta

Sautéed chicken breast tossed with whole grain pasta in a velvety pesto cream sauce, punctuated by the tart chew of sun-dried tomatoes.

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NUTRITION

Protein

49.8g

Fat

21.1g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.25 oz dry whole wheat penne pasta

1 tbsp basil pesto

0.25 cup plain non-fat Greek yogurt

2 tbsp julienned sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-7 minutes.
4
Add minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Lower the heat to low; stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.
6
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is evenly coated.