Name: 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; 1.5 oz brown rice penne; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Pesto Chicken Pasta with Sun-Dried Tomatoes

Pan-seared chicken and brown rice pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

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NUTRITION

Protein

49.9g

Fat

18.4g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the brown rice penne according to package instructions until al dente.
2
While the pasta cooks, season the chicken breast on both sides with 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, approximately 5 to 6 minutes per side.
4
Remove the chicken from the skillet and let it rest for 2 minutes before slicing into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.
6
Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta to the skillet.
7
Add the sliced chicken, baby spinach, basil pesto, and reserved pasta water to the skillet.
8
Toss everything together over low heat for 1 to 2 minutes until the spinach is just wilted and the pasta is thoroughly coated.