Name: Pesto Chicken Linguine 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 Whole grain linguine; 1.5 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pesto Chicken Linguine 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 Linguine with Sun-Dried Tomatoes

Sautéed chicken breast and whole grain linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh wilted spinach.

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NUTRITION

Protein

50.3g

Fat

24.1g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole grain linguine

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin 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 whole grain linguine 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. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
4
Mince the garlic and add it to the skillet along with the sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.
6
Add the cooked linguine, baby spinach, basil pesto, and reserved pasta water to the skillet with the chicken.
7
Toss everything together over low heat until the spinach is just wilted and the pasta is evenly coated in the pesto sauce.
8
Serve immediately in a shallow bowl.