Name: Creamy Pesto Chicken Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz dry linguine; 4.5 oz chicken breast; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 cup cherry tomatoes; 1 cup baby spinach; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine

Pan-seared chicken and al dente linguine are tossed in a velvety pesto sauce with burst cherry tomatoes for a bright and satisfying meal.

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NUTRITION

Protein

41.1g

Fat

15.8g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry linguine

4.5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving two tablespoons of pasta water before draining.
2
Season the chicken breast pieces evenly with sea salt, black pepper, and garlic powder.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.
4
Add the halved cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften and blister.
5
Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat.
6
In a small bowl, whisk together the basil pesto, Greek yogurt, and reserved pasta water until smooth.
7
Toss the cooked linguine and the creamy pesto sauce into the skillet with the chicken and vegetables until everything is thoroughly coated.