Name: Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 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; 0.25 tsp garlic powder

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.

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes

Pan-seared chicken and chickpea pasta tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach for a clean, satisfying meal.

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NUTRITION

Protein

49.9g

Fat

22g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

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

0.25 tsp garlic powder

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.
4
Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.
5
Reduce the skillet heat to low and add the basil pesto, non-fat Greek yogurt, and sun-dried tomatoes, stirring until a smooth sauce forms.
6
Fold in the baby spinach and cook for 1 minute until just wilted.
7
Add the cooked pasta and sliced chicken to the skillet, tossing everything together until thoroughly coated in the creamy sauce.