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 Plain Greek yogurt; 1 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 1 clove 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 wilted spinach.

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NUTRITION

Protein

52.3g

Fat

23.6g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Plain Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 clove Garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then slice into strips.
4
In the same skillet, sauté minced garlic and sun-dried tomatoes for one minute until fragrant.
5
Add the baby spinach to the skillet and cook until just wilted.
6
Whisk together the basil pesto and Greek yogurt in a small bowl to create a creamy sauce.
7
Toss the cooked pasta, sliced chicken, and creamy pesto sauce into the skillet until well combined and heated through.