Name: Rotisserie Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Rotisserie chicken breast; 2 oz Chickpea penne pasta; 2 tbsp Sun-dried tomatoes; 0.5 tbsp Extra virgin olive oil; 1 cup Baby spinach; 2 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tbsp Fresh basil

Rotisserie Chicken 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

Rotisserie Chicken Pasta with Sun-Dried Tomatoes

Sautéed rotisserie chicken and al dente pasta tossed in a vibrant sun-dried tomato oil with wilted spinach and aromatic garlic.

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NUTRITION

Protein

49.9g

Fat

16.5g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Rotisserie chicken breast

2 oz Chickpea penne pasta

2 tbsp Sun-dried tomatoes

0.5 tbsp Extra virgin olive oil

1 cup Baby spinach

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh basil

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
Before draining the pasta, reserve approximately 1/4 cup of the starchy pasta water.
3
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
5
Stir in the shredded rotisserie chicken and chopped sun-dried tomatoes, cooking for 2-3 minutes until heated through.
6
Add the fresh baby spinach to the skillet and stir constantly until the leaves are just wilted.
7
Add the cooked pasta and reserved pasta water to the skillet, tossing everything together and seasoning with sea salt and black pepper.
8
Garnish with freshly chopped basil and serve immediately.