Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Boneless skinless chicken breast; 1.25 oz Whole wheat linguine; 1.5 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 1 clove Garlic; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Pesto Chicken Linguine 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 Linguine with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

42.4g

Fat

19.8g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.25 oz Whole wheat linguine

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for one minute until the garlic is fragrant.
5
Reduce the heat to low, add the fresh baby spinach, and stir until the leaves are just wilted.
6
Drain the linguine, reserving two tablespoons of pasta water, and add the noodles to the skillet.
7
Stir in the basil pesto, lemon juice, and reserved pasta water, tossing everything together until the pasta is evenly coated and glossy.