Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 oz Chickpea penne pasta; 1 tbsp Basil pesto; 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 tsp Lemon juice

Pesto Chicken Pasta 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 Pasta with Sun-Dried Tomatoes

Sautéed chicken breast tossed with protein-rich chickpea pasta and a vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory finish.

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NUTRITION

Protein

49.2g

Fat

23.1g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea penne pasta

1 tbsp Basil pesto

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 tsp Lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.
2
Season the chicken breast pieces evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Lower the heat and stir in the julienned sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.
5
Drain the pasta and add it to the skillet along with the basil pesto and a squeeze of lemon juice.
6
Toss everything together until the pasta is well coated and the flavors are combined before serving warm.