Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz dry whole wheat linguine; 5 oz chicken breast; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 and al dente whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a satisfying, savory finish.

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NUTRITION

Protein

40.2g

Fat

17.7g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry whole wheat linguine

5 oz chicken breast

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and set aside.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the baby spinach to the skillet and stir for 30 seconds until it just begins to wilt.
7
Return the cooked linguine and sliced chicken to the pan, then add the basil pesto.
8
Toss everything together over low heat until the pasta is glossy and the ingredients are well-distributed.