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; 1.5 oz Chickpea pasta; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 0.5 tsp Extra virgin olive oil; 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

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with sun-dried tomatoes and wilted spinach for a savory and aromatic meal.

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NUTRITION

Protein

50.5g

Fat

16.1g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente according to package instructions.
2
While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
5
Stir in the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until the garlic is fragrant.
6
Add the baby spinach to the skillet and toss until it just begins to wilt.
7
Drain the pasta, reserving two tablespoons of the cooking water.
8
Add the pasta, basil pesto, and reserved water to the skillet, tossing everything together until well coated.