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; 1.25 oz Chickpea penne pasta; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 finish.

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NUTRITION

Protein

49.5g

Fat

19.4g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Chickpea penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving a splash of pasta water before draining.
2
Season the chicken breast pieces with sea salt, black pepper, and garlic powder.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Reduce the heat to low, then add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach is just wilted.
5
Fold in the cooked pasta, basil pesto, and the reserved pasta water, tossing until the noodles are coated in a silky green sauce.