Name: Chicken Pesto Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 oz Chickpea pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Garlic; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Chicken Pesto 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

Chicken Pesto Pasta with Sun-Dried Tomatoes

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57g

Fat

19.6g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Garlic

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast pieces with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.
4
Lower the heat to medium and stir in the minced garlic and chopped sun-dried tomatoes, sautéing for one minute until fragrant.
5
Add the baby spinach to the skillet and toss gently until the leaves are just wilted.
6
Drain the pasta, reserving two tablespoons of the cooking water, and add both to the skillet.
7
Stir in the basil pesto and lemon juice, tossing everything together until the pasta is well-coated and the sauce is glossy.