Name: Sun-Dried Tomato Pesto Chicken Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 oz Chickpea penne pasta; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 1 clove Garlic; 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 Penne

Sautéed chicken breast tossed with chickpea penne and a vibrant sun-dried tomato pesto for a meal that is both zesty and incredibly satisfying.

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NUTRITION

Protein

43.6g

Fat

20.8g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cook the chickpea penne in a large pot of boiling water until al dente, then drain and set aside.
2
Season the chicken breast pieces evenly with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for one minute until fragrant.
5
Add the cooked pasta, basil pesto, and baby spinach to the pan, reducing the heat to low.
6
Toss all ingredients together until the spinach is wilted and the pasta is thoroughly coated in the pesto sauce.