Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1 oz Chickpea pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 tsp Extra virgin olive oil; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

Tender chicken breast sautéed with vibrant basil pesto and chewy sun-dried tomatoes, tossed with high-protein chickpea pasta and fresh baby spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

19.1g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Remove the chicken from the skillet and slice it into bite-sized pieces.
5
In the same skillet, combine the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach.
6
Stir in the basil pesto and lemon juice, tossing over low heat until the spinach is wilted and the pasta is well-coated.