YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Tender chicken breast and whole wheat penne are tossed in a velvety pesto sauce infused with tangy sun-dried tomatoes and fresh spinach.
INGREDIENTS
4 oz chicken breast
2.5 oz whole wheat penne
0.5 tbsp basil pesto
2 tbsp non-fat Greek yogurt
1 tbsp sun-dried tomatoes
1 cup baby spinach
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
2 tsp olive oil
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
While the pasta cooks, cut 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, then add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
Stir in the baby spinach and julienned sun-dried tomatoes, cooking until the spinach has just wilted.
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet with the chicken and vegetables.
Remove the skillet from the heat and stir in the creamy pesto mixture until everything is evenly coated and glossy.