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 Whole wheat penne; 1 tsp Olive oil; 1 tbsp Basil pesto; 2 tbsp Nonfat plain Greek yogurt; 2 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 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

Pan-seared chicken and whole wheat penne are tossed in a velvety pesto-yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

34.6g

Fat

17.4g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat penne

1 tsp Olive oil

1 tbsp Basil pesto

2 tbsp Nonfat plain Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While the pasta cooks, cut 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 cook for 5-6 minutes until golden brown and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Reduce the heat to low. Stir in the basil pesto and nonfat plain Greek yogurt until a smooth, creamy sauce forms.
6
Add the fresh baby spinach to the skillet and toss until it begins to wilt into the sauce.
7
Drain the pasta, reserving 1 tablespoon of pasta water. Add the pasta and reserved water to the skillet, tossing everything together until well-coated and heated through.