Name: Creamy Pesto Chicken and Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.25 oz whole wheat penne pasta; 2 tbsp nonfat Greek yogurt; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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.

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken and Sun-Dried Tomato Pasta

Pan-seared chicken breast and al dente pasta are tossed in a velvety pesto sauce with tangy sun-dried tomatoes for a vibrant, herbaceous finish.

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NUTRITION

Protein

48.4g

Fat

18.2g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat penne pasta

2 tbsp nonfat Greek yogurt

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp extra virgin 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; reserve 2 tablespoons of pasta water before draining.
2
While the pasta cooks, season the chicken breast pieces with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes.
4
Reduce the heat to low, add the minced garlic and sun-dried tomatoes to the skillet, and sauté for 1 minute until fragrant.
5
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
6
Add the cooked pasta, pesto mixture, and reserved pasta water to the skillet, tossing gently to create a creamy sauce.
7
Fold in the baby spinach and stir until just wilted, then serve immediately.