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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with al dente linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

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NUTRITION

564kcal
Protein
53.1g
Fat
23.7g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.25 oz Dry linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

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 linguine according to package instructions until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.

  • 2

    Season the chicken breast evenly on both sides with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

  • 5

    In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until the garlic is fragrant.

  • 6

    Add the baby spinach to the skillet and toss for 1-2 minutes until just wilted.

  • 7

    Add the cooked linguine, sliced chicken, basil pesto, lemon juice, and reserved pasta water to the skillet.

  • 8

    Toss everything together over low heat until the pasta is well-coated and the sauce is glossy.

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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with al dente linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

NUTRITION

564kcal
Protein
53.1g
Fat
23.7g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.25 oz Dry linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.

  • 2

    Season the chicken breast evenly on both sides with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the skillet, let it rest for 3 minutes, then slice into thin strips.

  • 5

    In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until the garlic is fragrant.

  • 6

    Add the baby spinach to the skillet and toss for 1-2 minutes until just wilted.

  • 7

    Add the cooked linguine, sliced chicken, basil pesto, lemon juice, and reserved pasta water to the skillet.

  • 8

    Toss everything together over low heat until the pasta is well-coated and the sauce is glossy.