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: 5 oz chicken breast; 1 oz whole grain penne; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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 tossed with whole grain pasta in a velvety pesto cream sauce, accented by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

51.9g

Fat

21.2g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp extra virgin olive oil

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 grain 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 it to the skillet.
4
Sauté the chicken for 5-7 minutes until golden brown and cooked through, adding the minced garlic during the last minute of cooking.
5
Stir in the chopped sun-dried tomatoes and baby spinach, cooking just until the spinach leaves are wilted.
6
Reduce the heat to low and stir in the basil pesto and Greek yogurt until a smooth, velvety sauce forms.
7
Drain the pasta, reserving 2 tablespoons of the cooking water, and toss the noodles into the skillet.
8
Mix everything thoroughly, adding the reserved pasta water if needed to reach your desired creamy consistency, and serve immediately.