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

Tender sautéed chicken breast tossed with whole wheat linguine and vibrant basil pesto, featuring sun-dried tomatoes for a burst of chewy sweetness in every bite.

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NUTRITION

439kcal
Protein
45.2g
Fat
21.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1.25 oz whole wheat linguine

4.5 oz chicken breast

1 tsp olive oil

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 4

    Add the minced garlic and julienned sun-dried tomatoes to the skillet, sautéing for about 1 minute until fragrant.

  • 5

    Toss in the baby spinach and stir for 30 seconds just until the leaves begin to wilt.

  • 6

    Drain the pasta, reserving 2 tablespoons of the starchy cooking water.

  • 7

    Add the cooked linguine, reserved water, and basil pesto to the skillet, tossing everything together until the noodles are glossy and well-coated.

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

Tender sautéed chicken breast tossed with whole wheat linguine and vibrant basil pesto, featuring sun-dried tomatoes for a burst of chewy sweetness in every bite.

NUTRITION

439kcal
Protein
45.2g
Fat
21.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1.25 oz whole wheat linguine

4.5 oz chicken breast

1 tsp olive oil

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 4

    Add the minced garlic and julienned sun-dried tomatoes to the skillet, sautéing for about 1 minute until fragrant.

  • 5

    Toss in the baby spinach and stir for 30 seconds just until the leaves begin to wilt.

  • 6

    Drain the pasta, reserving 2 tablespoons of the starchy cooking water.

  • 7

    Add the cooked linguine, reserved water, and basil pesto to the skillet, tossing everything together until the noodles are glossy and well-coated.