YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken and Sun-Dried Tomato Pasta
Sautéed chicken and whole wheat pasta are folded into a velvety pesto cream sauce with tangy sun-dried tomatoes and fresh spinach.
INGREDIENTS
4.5 oz chicken breast
1.5 oz whole wheat penne pasta
1 tbsp basil pesto
2 tbsp non-fat Greek yogurt
2 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
Bring a pot of water to a boil and cook the whole wheat penne until al dente, reserving a splash of pasta water before draining.
Season the diced chicken breast with sea salt and black pepper before searing in a skillet with olive oil until browned.
Stir in the minced garlic and chopped sun-dried tomatoes, sautéing for one minute until the garlic becomes aromatic.
Lower the heat and add the cooked pasta and baby spinach to the skillet, tossing until the leaves begin to wilt.
Incorporate the basil pesto and Greek yogurt, adding the reserved pasta water to create a smooth, creamy consistency.
Serve immediately while the sauce is warm and the flavors are perfectly melded.