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: 4.5 oz chicken breast; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup whole wheat penne pasta; 1 tbsp basil pesto; 0.25 cup plain Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 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 whole wheat penne in a velvety pesto yogurt sauce, accented by tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

52.6g

Fat

23.1g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup whole wheat penne pasta

1 tbsp basil pesto

0.25 cup plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
3
Mince the garlic and add it to the skillet, cooking for 60 seconds until fragrant.
4
Lower the heat to medium-low and stir in the pre-cooked whole wheat penne and chopped sun-dried tomatoes.
5
Add the fresh baby spinach to the pan, tossing gently until the leaves are just wilted.
6
In a small bowl, whisk together the basil pesto and Greek yogurt until the mixture is smooth and combined.
7
Remove the skillet from the heat and fold in the pesto-yogurt sauce until the pasta and chicken are evenly coated and creamy.