YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Tender chicken breast sautéed with whole grain penne in a velvety pesto yogurt sauce, punctuated by the vibrant tang of sun-dried tomatoes.
INGREDIENTS
4.5 oz chicken breast
1.5 oz whole grain penne pasta
2 tsp basil pesto
0.25 cup plain non-fat Greek yogurt
2 tbsp sun-dried tomatoes
1 cup baby spinach
1 clove garlic
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of salted water to a boil and cook the whole grain penne until al dente, then drain and set aside.
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the cream sauce base.
Reduce the skillet heat to low, then stir in the cooked pasta, baby spinach, and the pesto-yogurt mixture.
Toss everything together until the spinach is wilted and the pasta is thoroughly coated in the creamy sauce before serving.