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 tossed with whole grain pasta in a velvety pesto-yogurt sauce, punctuated by the vibrant tang of sun-dried tomatoes.

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NUTRITION

390kcal
Protein
43.7g
Fat
18.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Plain non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

    While the pasta cooks, season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

  • 4

    In the same skillet, lower the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 5

    Add the baby spinach to the skillet and stir until just wilted.

  • 6

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

  • 7

    Add the cooked pasta, sliced chicken, and the pesto-yogurt mixture to the skillet.

  • 8

    Toss everything together until well-coated, adding the reserved pasta water a teaspoon at a time to reach your desired creamy consistency. Serve immediately.

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 tossed with whole grain pasta in a velvety pesto-yogurt sauce, punctuated by the vibrant tang of sun-dried tomatoes.

NUTRITION

390kcal
Protein
43.7g
Fat
18.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Plain non-fat Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

    While the pasta cooks, season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

  • 4

    In the same skillet, lower the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 5

    Add the baby spinach to the skillet and stir until just wilted.

  • 6

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

  • 7

    Add the cooked pasta, sliced chicken, and the pesto-yogurt mixture to the skillet.

  • 8

    Toss everything together until well-coated, adding the reserved pasta water a teaspoon at a time to reach your desired creamy consistency. Serve immediately.