Name: Sun-Dried Tomato Pesto Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 1.5 oz chickpea penne pasta; 1.5 tbsp sun-dried tomato pesto; 1 cup fresh baby spinach; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chopped fresh basil

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

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Pasta

Sautéed chicken breast tossed with al dente chickpea pasta in a vibrant sun-dried tomato pesto for a zesty and satisfying meal.

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NUTRITION

Protein

55.0g

Fat

18.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz chickpea penne pasta

1.5 tbsp sun-dried tomato pesto

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh basil

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the olive oil in a medium skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until golden brown and cooked through.
4
Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.
5
In the same skillet over low heat, combine the cooked pasta, sliced chicken, sun-dried tomato pesto, and baby spinach.
6
Toss all ingredients together until the spinach is just wilted and the pasta is evenly coated in the pesto.
7
Garnish with freshly chopped basil and serve immediately.