YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes
Sautéed chicken breast and sun-dried tomatoes tossed in a velvety Greek yogurt pesto sauce over chickpea pasta for a bright and herbaceous finish.
INGREDIENTS
4 oz chicken breast
1.5 oz chickpea pasta
2 tbsp non-fat Greek yogurt
1 tbsp basil pesto
1 tbsp sun-dried tomatoes
0.5 tbsp extra virgin olive oil
1 cup fresh baby spinach
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
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. Add the chicken and sauté for 5-6 minutes until golden and cooked through.
Lower the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
Add the fresh baby spinach to the skillet and toss until just wilted.
In a small bowl, whisk together the Greek yogurt and basil pesto until smooth.
Drain the pasta, reserving 2 tablespoons of the pasta water.
Add the cooked pasta and the pesto-yogurt mixture to the skillet with the chicken, tossing well to coat. Add the reserved pasta water if needed to reach a creamy consistency.
Serve immediately topped with grated parmesan cheese.