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 dry chickpea pasta; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 1 clove garlic; 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 and sun-dried tomatoes tossed in a velvety pesto cream sauce over chickpea pasta for a vibrant, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.9g

Fat

19.4g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz dry chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-7 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Stir in the baby spinach and cook just until wilted, then reduce the heat to low.
6
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth.
7
Drain the pasta, reserving 2 tablespoons of pasta water. Add the pasta and the pesto mixture to the skillet.
8
Toss everything together gently, adding the reserved pasta water if needed to reach a creamy consistency, and serve immediately.