Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 oz chickpea pasta; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp water

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

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

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NUTRITION

Protein

42.3g

Fat

20.5g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp water

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PREPARATION

1
Boil a pot of salted water and cook chickpea pasta according to package directions until al dente, reserving a splash of pasta water.
2
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
4
Remove chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.
5
In the same skillet, add the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach.
6
Stir in the basil pesto, lemon juice, and a tablespoon of reserved pasta water to create a silky sauce.
7
Toss everything together until the spinach is slightly wilted and the pasta is evenly coated.