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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

403kcal
Protein
48.0g
Fat
16.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne 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

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 wheat penne according to package directions until al dente.

  • 2

    While pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium heat, add the minced garlic, and sauté the chicken until golden brown and cooked through.

  • 4

    Stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy, clean-eating sauce base.

  • 6

    Drain the pasta, reserving a splash of pasta water, then toss the pasta and pesto mixture into the skillet with the chicken and vegetables until well coated.

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.

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.

NUTRITION

403kcal
Protein
48.0g
Fat
16.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne 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

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium heat, add the minced garlic, and sauté the chicken until golden brown and cooked through.

  • 4

    Stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 5

    In a small bowl, whisk together the basil pesto and Greek yogurt to create a creamy, clean-eating sauce base.

  • 6

    Drain the pasta, reserving a splash of pasta water, then toss the pasta and pesto mixture into the skillet with the chicken and vegetables until well coated.