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 chickpea pasta; 1 tbsp basil pesto; 1 tbsp Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup fresh spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 tossed with chickpea pasta in a velvety pesto sauce, featuring tangy sun-dried tomatoes and fresh wilted spinach.

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NUTRITION

Protein

39.9g

Fat

17.6g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Boil the chickpea pasta in salted water until al dente, then drain and reserve 2 tablespoons of the pasta cooking water.
2
Season the chicken breast evenly with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.
5
Add the fresh spinach to the skillet and toss until the leaves are just wilted.
6
Reduce the heat to low and stir in the basil pesto, Greek yogurt, and reserved pasta water to create a smooth, creamy sauce.
7
Add the cooked pasta to the skillet and toss everything together until the noodles are thoroughly coated in the sauce.