Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
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; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 and sun-dried tomatoes tossed with whole wheat pasta in a vibrant basil pesto that coats every bite with savory richness.

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NUTRITION

Protein

49.1g

Fat

20.0g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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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 the pasta cooks, season the chicken breast pieces evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.
4
Lower the heat to medium and stir in the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Add the baby spinach to the skillet and toss gently until just wilted.
6
Drain the pasta, reserving a splash of pasta water, then add the pasta and basil pesto to the skillet.
7
Toss everything together until well combined, adding a tablespoon of pasta water if needed to loosen the sauce before serving.