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: 5 oz chicken breast; 1 oz whole wheat penne; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby spinach; 2 tbsp sun-dried tomatoes; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt

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

Sautéed chicken and whole wheat pasta tossed in a velvety pesto yogurt sauce with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

51.4g

Fat

17.3g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

2 tbsp sun-dried tomatoes

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

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PREPARATION

1
Bring a pot of water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken and minced garlic until the chicken is golden and cooked through.
4
Add the baby spinach and sun-dried tomatoes to the skillet, stirring for 1-2 minutes until the spinach has just wilted.
5
In a small bowl, whisk together the basil pesto and non-fat Greek yogurt until smooth and creamy.
6
Drain the pasta and add it to the skillet with the chicken and vegetables, then pour the pesto sauce over everything and toss gently to coat.