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 oz chicken breast; 1.5 oz whole wheat linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp parmesan cheese

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

Sautéed chicken breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh spinach for a silky, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.1g

Fat

17.1g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat linguine until al dente according to package instructions.
2
While the pasta boils, season the chicken breast evenly on both sides with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 6 minutes per side.
4
Reduce the skillet heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.
5
Drain the linguine and add it to the skillet along with the basil pesto, tossing thoroughly to coat the noodles.
6
Divide the pasta and chicken into a bowl and serve immediately with a sprinkle of parmesan cheese over the top.