Name: Chicken Pesto 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; 1.5 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 tbsp Parmesan cheese

Chicken Pesto 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

Chicken Pesto Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, satisfying finish.

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NUTRITION

Protein

51.2g

Fat

25.7g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 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 tbsp Parmesan cheese

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving two tablespoons of pasta water before draining.
2
Pat the chicken breast dry and season both sides with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized 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
Lower the heat and add the cooked pasta, sliced chicken, basil pesto, and reserved pasta water to the skillet.
7
Toss everything together until the pasta is evenly coated in a silky green sauce.
8
Garnish with grated parmesan cheese and serve immediately.