Name: Sun-Dried Tomato Pesto Chicken Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 1.5 oz Whole wheat penne pasta; 2 tbsp Sun-dried tomatoes; 0.5 tbsp Extra virgin olive oil; 1 tbsp Grated parmesan cheese; 1 cup Fresh baby spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh lemon juice; 1 tbsp Fresh basil leaves

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Penne

Sautéed chicken breast and whole wheat penne tossed in a vibrant sun-dried tomato pesto that offers a rich and tangy finish.

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NUTRITION

Protein

50.2g

Fat

16.8g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Whole wheat penne pasta

2 tbsp Sun-dried tomatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

1 tbsp Fresh basil leaves

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PREPARATION

1
Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente.
2
While pasta cooks, finely mince the sun-dried tomatoes, garlic, and basil, then whisk with olive oil and lemon juice to create a rustic pesto.
3
Season the chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.
4
Slice the cooked chicken into bite-sized strips.
5
Drain the pasta, reserving two tablespoons of the cooking water.
6
Toss the hot pasta, chicken, and baby spinach with the sun-dried tomato pesto and reserved water until the spinach is slightly wilted.
7
Garnish with grated parmesan cheese and serve immediately.