Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz brown rice pasta; 5 oz chicken breast; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil; 1 tbsp parmesan cheese

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

Tender chicken breast sautéed with vibrant sun-dried tomatoes and tossed in a fragrant basil pesto over al dente brown rice pasta.

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NUTRITION

Protein

50.5g

Fat

20.6g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

1 oz brown rice pasta

5 oz chicken breast

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

1 tbsp parmesan cheese

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PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.
4
Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking just until the spinach is wilted.
5
Add the cooked pasta and basil pesto to the skillet, tossing everything together until the pasta is well-coated and heated through.
6
Plate the pasta and finish with a sprinkle of grated parmesan cheese before serving.