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 oz Chicken breast; 1.5 oz Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 1 clove Garlic; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

41.3g

Fat

19.3g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cook the whole wheat linguine in a pot of boiling salted water 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 olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, cooking for one minute until fragrant.
5
Drain the pasta, reserving a splash of the cooking water, and add the linguine to the skillet.
6
Stir in the basil pesto and fresh baby spinach, tossing until the spinach is wilted and the pasta is well coated.