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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Tender chicken breast sautéed with aromatic garlic and tossed with al dente whole grain pasta in a vibrant, herbaceous pesto sauce.

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NUTRITION

479kcal
Protein
49.6g
Fat
22.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.25 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown and cooked through, about 6-8 minutes.

  • 4

    Lower the heat to medium and stir in the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Add the fresh baby spinach to the skillet and toss until just wilted, then remove the pan from heat.

  • 6

    Add the cooked pasta, basil pesto, and reserved pasta water to the skillet, tossing everything together until the pasta is well-coated and the sauce is creamy.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Tender chicken breast sautéed with aromatic garlic and tossed with al dente whole grain pasta in a vibrant, herbaceous pesto sauce.

NUTRITION

479kcal
Protein
49.6g
Fat
22.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.25 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown and cooked through, about 6-8 minutes.

  • 4

    Lower the heat to medium and stir in the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Add the fresh baby spinach to the skillet and toss until just wilted, then remove the pan from heat.

  • 6

    Add the cooked pasta, basil pesto, and reserved pasta water to the skillet, tossing everything together until the pasta is well-coated and the sauce is creamy.