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 oz whole grain linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast and whole grain linguine tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh wilted spinach.

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NUTRITION

Protein

45.2g

Fat

19.7g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole grain linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of filtered water to a rolling boil and season generously with sea salt.
2
Add the whole grain linguine and cook until al dente, usually about 8 to 10 minutes.
3
While the pasta boils, pat the chicken breast dry and slice into thin, uniform strips, then season with salt and pepper.
4
Heat the olive oil in a stainless steel skillet over medium heat and sear the chicken until golden brown and fully cooked.
5
Toss in the minced garlic and sun-dried tomatoes, sautéing for 60 seconds until the aroma fills the kitchen.
6
Add the baby spinach to the pan, stirring constantly until the leaves are bright green and slightly wilted.
7
Drain the linguine, reserving one tablespoon of the starchy cooking water to help the sauce emulsify.
8
Transfer the pasta to the skillet, add the basil pesto and reserved water, and toss vigorously until every strand is coated.