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 yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

442kcal
Protein
54g
Fat
18.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

1 tbsp Basil pesto

0.25 cup Nonfat Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Bring a small 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, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat, then add the chicken and minced garlic, sautéing until the chicken is golden and cooked through.

  • 4

    In a small bowl, whisk together the Greek yogurt and basil pesto until smooth and creamy.

  • 5

    Lower the skillet heat to low and add the cooked pasta, sun-dried tomatoes, and baby spinach, tossing until the spinach begins to wilt.

  • 6

    Remove the skillet from the heat and stir in the creamy pesto mixture, adding a splash of pasta water if needed to reach your desired consistency.

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 yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

NUTRITION

442kcal
Protein
54g
Fat
18.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat penne pasta

1 tsp Extra virgin olive oil

1 tbsp Basil pesto

0.25 cup Nonfat Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a small 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, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat, then add the chicken and minced garlic, sautéing until the chicken is golden and cooked through.

  • 4

    In a small bowl, whisk together the Greek yogurt and basil pesto until smooth and creamy.

  • 5

    Lower the skillet heat to low and add the cooked pasta, sun-dried tomatoes, and baby spinach, tossing until the spinach begins to wilt.

  • 6

    Remove the skillet from the heat and stir in the creamy pesto mixture, adding a splash of pasta water if needed to reach your desired consistency.