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 brown rice penne 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

Sautéed chicken breast and brown rice pasta tossed in a velvety pesto sauce with vibrant sun-dried tomatoes and wilted spinach for a nourishing meal.

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NUTRITION

Protein

35g

Fat

15.3g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice penne 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 large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.
2
While the pasta cooks, season the chicken breast pieces evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Lower the heat to medium and stir in the minced garlic and sun-dried tomatoes, cooking for one minute until fragrant.
5
In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy sauce base.
6
Add the cooked pasta, pesto mixture, and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the sauce is creamy.