Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 oz dry linguine pasta; 1.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp shaved parmesan cheese

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 al dente linguine are tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.1g

Fat

22.8g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz dry linguine pasta

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp shaved parmesan cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season 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 brown and cooked through, about 5-7 minutes.
4
Lower the heat to medium and add the fresh baby spinach and sun-dried tomatoes to the skillet, stirring until the spinach is just wilted.
5
Drain the pasta, reserving two tablespoons of the cooking water.
6
Add the cooked linguine, basil pesto, and reserved pasta water to the skillet, tossing everything together until the pasta is well-coated.
7
Serve immediately topped with shaved parmesan cheese.