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

Pan-seared chicken breast tossed with whole wheat penne in a velvety pesto sauce, punctuated by the tangy sweetness of sun-dried tomatoes.

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NUTRITION

401kcal
Protein
43.7g
Fat
17.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a 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, season the chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

    Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.

  • 5

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

  • 6

    Stir in the fresh baby spinach and cook just until the leaves are wilted.

  • 7

    In a small bowl, whisk together the basil pesto and Greek yogurt with 2 tablespoons of the hot pasta water to create a smooth, creamy sauce.

  • 8

    Drain the pasta and add it to the skillet along with the sliced chicken, then pour the pesto sauce over the top and toss until everything is thoroughly coated.

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

Pan-seared chicken breast tossed with whole wheat penne in a velvety pesto sauce, punctuated by the tangy sweetness of sun-dried tomatoes.

NUTRITION

401kcal
Protein
43.7g
Fat
17.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a 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, season the chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

    Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.

  • 5

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

  • 6

    Stir in the fresh baby spinach and cook just until the leaves are wilted.

  • 7

    In a small bowl, whisk together the basil pesto and Greek yogurt with 2 tablespoons of the hot pasta water to create a smooth, creamy sauce.

  • 8

    Drain the pasta and add it to the skillet along with the sliced chicken, then pour the pesto sauce over the top and toss until everything is thoroughly coated.