Creamy Chicken and Asparagus Pasta with Sun-Dried Tomatoes

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

Creamy Chicken and Asparagus Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Asparagus Pasta with Sun-Dried Tomatoes

Pan-seared chicken breast and crisp asparagus tossed in a velvety sun-dried tomato cream sauce for a vibrant and satisfying dinner.

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NUTRITION

399kcal
Protein
48.5g
Fat
16.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

1 cup Asparagus

1 tbsp Sun-dried tomatoes

1 tbsp Heavy cream

1 tbsp Parmigiano-Reggiano cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

  • 4

    Trim the woody ends off the asparagus and cut into 2-inch pieces. Add the asparagus and minced garlic to the skillet with the chicken, sautéing for 3-4 minutes until the asparagus is bright green and tender-crisp.

  • 5

    Lower the heat to medium-low. Stir in the sun-dried tomatoes, heavy cream, and the reserved pasta water, scraping the bottom of the pan to release the flavorful bits.

  • 6

    Add the cooked pasta and Parmigiano-Reggiano to the skillet. Toss everything together for 1 minute until the sauce thickens and coats the pasta beautifully. Serve immediately.

Creamy Chicken and Asparagus Pasta with Sun-Dried Tomatoes

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

Creamy Chicken and Asparagus Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Asparagus Pasta with Sun-Dried Tomatoes

Pan-seared chicken breast and crisp asparagus tossed in a velvety sun-dried tomato cream sauce for a vibrant and satisfying dinner.

NUTRITION

399kcal
Protein
48.5g
Fat
16.5g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole wheat penne pasta

1 cup Asparagus

1 tbsp Sun-dried tomatoes

1 tbsp Heavy cream

1 tbsp Parmigiano-Reggiano cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

  • 4

    Trim the woody ends off the asparagus and cut into 2-inch pieces. Add the asparagus and minced garlic to the skillet with the chicken, sautéing for 3-4 minutes until the asparagus is bright green and tender-crisp.

  • 5

    Lower the heat to medium-low. Stir in the sun-dried tomatoes, heavy cream, and the reserved pasta water, scraping the bottom of the pan to release the flavorful bits.

  • 6

    Add the cooked pasta and Parmigiano-Reggiano to the skillet. Toss everything together for 1 minute until the sauce thickens and coats the pasta beautifully. Serve immediately.