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 oz chicken breast; 0.5 cup chickpea pasta; 0.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tbsp olive oil; 1 tsp garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Pan-seared chicken breast and chickpea pasta tossed in a vibrant basil pesto with sun-dried tomatoes for a savory, protein-packed dinner that feels indulgent yet clean.

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NUTRITION

Protein

50.4g

Fat

15.7g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup chickpea pasta

0.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tbsp olive oil

1 tsp garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil a pot of water and cook the chickpea pasta until al dente, then drain and set aside.
2
Slice the chicken breast into bite-sized pieces and season evenly with 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
Lower the heat to medium, then add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.
5
Add the baby spinach to the skillet and toss for 30 seconds until the leaves are just wilted.
6
Add the cooked pasta and basil pesto to the skillet, tossing all ingredients together until the pasta is well-coated and heated through.