Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 oz Chickpea penne pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pesto 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

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast tossed with al dente chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

Protein

47.9g

Fat

21.2g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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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
While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.
4
Stir in the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.
5
Add the baby spinach to the skillet and toss until just wilted.
6
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the basil pesto.
7
Toss everything together until the pasta is well-coated and the sauce is creamy, then serve immediately.