Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 oz Whole wheat linguine; 0.5 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tbsp Lemon juice

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 and whole grain linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright, herbaceous finish.

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NUTRITION

Protein

45.3g

Fat

13.5g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

0.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine until al dente.
2
Slice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.
5
Reduce heat to low, then add the cooked linguine, fresh baby spinach, and basil pesto to the pan.
6
Toss the mixture with lemon juice and a tablespoon of reserved pasta water until the spinach is wilted and the pasta is coated in a silky sauce.