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 pasta; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 0.5 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

Pan-seared chicken breast tossed with whole grain pasta in a velvety pesto sauce, accented by the tangy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

52.2g

Fat

18.3g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole grain penne according to package instructions until al dente.
2
Reserve 2 tablespoons of the starchy pasta water, then drain the pasta and set it aside.
3
Season the chicken breast evenly with sea salt and black pepper.
4
Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes per side until golden and cooked through, then slice into thin strips.
5
In the same skillet, lower the heat to medium and sauté the minced garlic and chopped sun-dried tomatoes for 1 minute until fragrant.
6
Whisk together the basil pesto, Greek yogurt, and reserved pasta water in the skillet to create a smooth, creamy sauce.
7
Add the spinach to the pan and stir until just wilted, then toss in the cooked pasta and chicken strips until everything is thoroughly coated.