Name: Sun-Dried Tomato Pesto Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz brown rice penne; 2 tbsp sun-dried tomatoes; 1 tbsp pine nuts; 1 cup fresh basil; 1 clove garlic; 1 tsp extra virgin olive oil; 1 cup baby spinach; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Pasta

Sautéed chicken breast tossed with brown rice pasta in a bright sun-dried tomato pesto that provides a savory and zesty finish.

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NUTRITION

Protein

48.8g

Fat

19.3g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne

2 tbsp sun-dried tomatoes

1 tbsp pine nuts

1 cup fresh basil

1 clove garlic

1 tsp extra virgin olive oil

1 cup baby spinach

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.
2
In a small food processor, combine the sun-dried tomatoes, pine nuts, fresh basil, garlic, lemon juice, and half of the olive oil to create a thick pesto.
3
Season the diced chicken breast with the sea salt and black pepper.
4
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
5
Add the cooked pasta, sun-dried tomato pesto, and baby spinach to the skillet with the chicken.
6
Toss everything together for 1-2 minutes until the spinach is wilted and the pasta is thoroughly coated in the vibrant sauce.