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 breast and al dente pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

516kcal
Protein
49.9g
Fat
22.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne (cooked)

1 tbsp basil pesto

1 tbsp plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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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 the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

  • 3

    Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden brown and cooked through.

  • 4

    Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.

  • 5

    Reduce the heat to low and stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.

  • 6

    Toss in the fresh baby spinach and cooked pasta, stirring gently until the spinach is wilted and everything is evenly coated in the velvety sauce.

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 breast and al dente pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.

NUTRITION

516kcal
Protein
49.9g
Fat
22.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat penne (cooked)

1 tbsp basil pesto

1 tbsp plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

  • 3

    Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden brown and cooked through.

  • 4

    Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.

  • 5

    Reduce the heat to low and stir in the basil pesto and Greek yogurt until a smooth, creamy sauce forms.

  • 6

    Toss in the fresh baby spinach and cooked pasta, stirring gently until the spinach is wilted and everything is evenly coated in the velvety sauce.