Name: Pesto Chicken Linguine 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 linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

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NUTRITION

Protein

49.5g

Fat

20.6g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp extra virgin 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 whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast evenly with sea salt and black pepper.
3
Heat the extra virgin 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, stirring for about 1 minute until fragrant.
5
Lower the heat to medium and add the baby spinach, stirring constantly until the leaves just begin to wilt.
6
Drain the linguine, reserving about 2 tablespoons of the starchy pasta water.
7
Add the cooked noodles and reserved pasta water to the skillet, then toss everything with the basil pesto until the pasta is coated in a silky, emulsified sauce.