Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 2 tbsp dry-packed sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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 breast tossed with fiber-rich chickpea pasta and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

Protein

46.8g

Fat

20.1g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp dry-packed sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.
4
Remove the chicken from the skillet, let it rest for a few minutes, then slice it into bite-sized strips.
5
Drain the pasta, reserving two tablespoons of the cooking water.
6
In the same skillet used for the chicken, combine the cooked pasta, sliced chicken, basil pesto, sun-dried tomatoes, and baby spinach.
7
Toss everything over low heat for 1-2 minutes until the spinach is wilted and the sauce is creamy, adding the reserved pasta water if needed.