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; 1 tbsp sun-dried tomatoes; 1 cup fresh spinach; 1 clove garlic; 0.5 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 and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

49.4g

Fat

19g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh spinach

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil chickpea pasta in salted water until al dente, then drain and reserve a small amount of pasta water.
2
Season chicken breast with sea salt and black pepper, then sauté in olive oil over medium-high heat until cooked through.
3
Remove chicken from the pan and slice into thin strips or bite-sized pieces.
4
In the same pan, sauté minced garlic and sun-dried tomatoes for one minute until the aroma is released.
5
Add fresh spinach to the skillet and toss until the leaves are just wilted.
6
Return the chicken and cooked pasta to the pan, stirring in the basil pesto and a splash of reserved water to create a glossy sauce.