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; 1.5 oz Dry whole wheat linguine; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 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

Pan-seared chicken breast tossed with al dente linguine and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a bright burst of flavor.

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NUTRITION

Protein

53.1g

Fat

20g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Dry whole wheat linguine

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

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 linguine according to package directions until al dente.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season 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 sear for 5-6 minutes until golden brown and cooked through.
5
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
6
Stir in the baby spinach and cook just until wilted.
7
Drain the pasta, reserving 2 tablespoons of the pasta water.
8
Add the cooked linguine, reserved pasta water, and basil pesto to the skillet.
9
Toss everything together over low heat until the pasta is evenly coated and the ingredients are well combined.