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.

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

Pan-seared chicken tossed with al dente pasta in a velvety pesto-yogurt sauce, featuring tangy sun-dried tomatoes for a bright burst of flavor.

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NUTRITION

515kcal
Protein
56.7g
Fat
20.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup 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

    Bring a large 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, slice 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. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

  • 4

    Mince the garlic and chop the sun-dried tomatoes. Add them to the skillet with the chicken and sauté 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 Greek yogurt and basil pesto until smooth.

  • 7

    Drain the pasta, reserving 2 tablespoons of the pasta water. Reduce the skillet heat to low.

  • 8

    Add the cooked pasta and the pesto-yogurt mixture to the skillet. Toss everything together, adding the reserved pasta water if needed to reach a creamy consistency. Serve immediately.

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.

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

Pan-seared chicken tossed with al dente pasta in a velvety pesto-yogurt sauce, featuring tangy sun-dried tomatoes for a bright burst of flavor.

NUTRITION

515kcal
Protein
56.7g
Fat
20.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne pasta

0.25 cup non-fat Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Bring a large 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, slice 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. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

  • 4

    Mince the garlic and chop the sun-dried tomatoes. Add them to the skillet with the chicken and sauté 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 Greek yogurt and basil pesto until smooth.

  • 7

    Drain the pasta, reserving 2 tablespoons of the pasta water. Reduce the skillet heat to low.

  • 8

    Add the cooked pasta and the pesto-yogurt mixture to the skillet. Toss everything together, adding the reserved pasta water if needed to reach a creamy consistency. Serve immediately.