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; 0.5 cup Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 whole wheat linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of savory flavor.

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NUTRITION

Protein

51.8g

Fat

21.1g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
2
Season the chicken breast evenly with the sea salt and black pepper on both sides.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Reduce heat to medium, add the minced garlic and sun-dried tomatoes to the skillet, and sauté for one minute until fragrant.
5
Add the cooked linguine, basil pesto, and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is well coated.