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 chicken breast; 1.5 oz whole wheat penne pasta; 2 tbsp sun-dried tomatoes; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 cup fresh basil; 1 tsp pine nuts; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

Pan-seared chicken breast tossed with whole wheat penne in a zesty sun-dried tomato pesto, creating a fragrant and nutrient-dense meal.

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NUTRITION

Protein

49.4g

Fat

15.2g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup fresh basil

1 tsp pine nuts

1 cup baby spinach

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 whole wheat penne according to package directions until al dente.
2
While pasta cooks, prepare the pesto by pulsing the sun-dried tomatoes, garlic, basil, pine nuts, lemon juice, and olive oil in a small food processor until slightly chunky.
3
Season the chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through, about 5-6 minutes per side.
4
Slice the cooked chicken into bite-sized strips.
5
Drain the pasta, reserving 2 tablespoons of pasta water, and return the pasta to the pot.
6
Fold in the sun-dried tomato pesto, sliced chicken, baby spinach, and reserved pasta water, stirring until the spinach is slightly wilted and the pasta is well coated.