Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz chicken breast; 0.5 cup chickpea pasta; 0.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 sun-dried tomatoes tossed in a fragrant basil pesto over chickpea pasta for a nutrient-dense meal that is incredibly savory.

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NUTRITION

Protein

38.6g

Fat

15.7g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz chicken breast

0.5 cup chickpea pasta

0.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and garlic powder.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
5
Stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.
6
Drain the pasta and add it directly to the skillet with the chicken and vegetables.
7
Remove the skillet from the heat, add the basil pesto, and toss everything together until the pasta is well coated and glossy.