Name: Creamy Pesto Chicken and Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Whole-grain pasta, cooked; 2 tbsp Plain Greek yogurt; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes, chopped; 1 cup Fresh baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

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 and Sun-Dried Tomato Pasta

Sautéed chicken breast and whole-grain pasta tossed in a velvety pesto-yogurt sauce with tangy sun-dried tomatoes for a vibrant, herbaceous finish.

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NUTRITION

Protein

50.2g

Fat

21.2g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole-grain pasta, cooked

2 tbsp Plain Greek yogurt

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes, chopped

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat.
2
Season the chicken breast with sea salt and black pepper, then cook in the skillet until golden brown and cooked through, about 5-7 minutes per side.
3
Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized strips.
4
In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Add the fresh baby spinach to the skillet and stir until it just begins to wilt.
6
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
7
Reduce the skillet heat to low; add the cooked pasta, sliced chicken, and the pesto-yogurt mixture.
8
Toss everything gently until the pasta is well-coated and the sauce is warmed through, being careful not to boil the yogurt sauce.