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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast and linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright and savory finish.

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NUTRITION

483kcal
Protein
51.3g
Fat
22.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz 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

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

  • 4

    Remove the chicken from the pan, let it rest for three minutes, then slice it into thin strips.

  • 5

    In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 6

    Reserve 2 tablespoons of pasta water, then drain the linguine and add it to the skillet.

  • 7

    Add the sliced chicken, basil pesto, and reserved pasta water to the skillet, tossing everything together until the pasta is evenly coated and glossy.

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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast and linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright and savory finish.

NUTRITION

483kcal
Protein
51.3g
Fat
22.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz 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

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.

  • 4

    Remove the chicken from the pan, let it rest for three minutes, then slice it into thin strips.

  • 5

    In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 6

    Reserve 2 tablespoons of pasta water, then drain the linguine and add it to the skillet.

  • 7

    Add the sliced chicken, basil pesto, and reserved pasta water to the skillet, tossing everything together until the pasta is evenly coated and glossy.