Creamy 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.

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken and whole wheat linguine tossed in a velvety pesto sauce, featuring vibrant sun-dried tomatoes and fresh spinach for a bright, herbaceous finish.

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NUTRITION

543kcal
Protein
54.8g
Fat
21.2g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat linguine

1 tbsp basil pesto

2 tbsp non-fat plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Season the chicken breast with sea salt and black pepper, then sear in the skillet until golden brown and cooked through.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Reduce the heat to low and stir in the basil pesto and Greek yogurt, mixing until a smooth, creamy sauce forms.

  • 6

    Drain the linguine and add it to the skillet along with the baby spinach, tossing gently until the spinach is wilted and the pasta is well coated.

Creamy 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.

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken and whole wheat linguine tossed in a velvety pesto sauce, featuring vibrant sun-dried tomatoes and fresh spinach for a bright, herbaceous finish.

NUTRITION

543kcal
Protein
54.8g
Fat
21.2g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup whole wheat linguine

1 tbsp basil pesto

2 tbsp non-fat plain Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Season the chicken breast with sea salt and black pepper, then sear in the skillet until golden brown and cooked through.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Reduce the heat to low and stir in the basil pesto and Greek yogurt, mixing until a smooth, creamy sauce forms.

  • 6

    Drain the linguine and add it to the skillet along with the baby spinach, tossing gently until the spinach is wilted and the pasta is well coated.