YOUR SOLIN GENERATED RECIPE
Pesto Chicken Linguine with Sun-Dried Tomatoes
Pan-seared chicken breast tossed with al dente linguine and a vibrant basil pesto, accented by the sweet chew of sun-dried tomatoes.
INGREDIENTS
4.5 oz chicken breast
1 oz linguine pasta
1 tbsp basil pesto
1 tbsp sun-dried tomatoes
1 cup fresh baby spinach
0.5 tsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp starchy pasta water
PREPARATION
Bring a medium pot of salted water to a boil and cook the linguine according to package directions until al dente.
While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.
Reserve 1 tablespoon of the starchy pasta water before draining the linguine.
In the same skillet used for the chicken, combine the cooked pasta, pesto, sun-dried tomatoes, spinach, and reserved pasta water.
Toss over low heat for 1 minute until the spinach is slightly wilted and the sauce coats the noodles evenly.
Top the pasta with the sliced chicken and serve immediately.