Creamy Pesto Chicken Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine

Tender chicken breast sautéed with vibrant cherry tomatoes and folded into a velvety pesto sauce over al dente linguine.

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NUTRITION

477kcal
Protein
53.0g
Fat
20.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat linguine

5 oz chicken breast

1.5 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken strips until golden brown and cooked through.

  • 4

    Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for about 2 minutes until the tomatoes just begin to soften and blister.

  • 5

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

  • 6

    Lower the skillet heat to medium-low, add the cooked linguine and baby spinach, then toss with the pesto yogurt mixture until the spinach is wilted and the pasta is thoroughly coated.

Creamy Pesto Chicken Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine

Tender chicken breast sautéed with vibrant cherry tomatoes and folded into a velvety pesto sauce over al dente linguine.

NUTRITION

477kcal
Protein
53.0g
Fat
20.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat linguine

5 oz chicken breast

1.5 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken strips until golden brown and cooked through.

  • 4

    Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for about 2 minutes until the tomatoes just begin to soften and blister.

  • 5

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

  • 6

    Lower the skillet heat to medium-low, add the cooked linguine and baby spinach, then toss with the pesto yogurt mixture until the spinach is wilted and the pasta is thoroughly coated.