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; 1.5 oz Brown rice linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 1 clove Garlic; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

Tender chicken breast sautéed with garlic and tossed with brown rice linguine in a vibrant, herbaceous pesto sauce featuring tangy sun-dried tomatoes.

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NUTRITION

Protein

51.2g

Fat

20.8g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice linguine according to package directions until al dente.
2
While pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
5
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
6
Lower the heat to medium-low and add the fresh baby spinach, stirring until just wilted.
7
Reserve 2 tablespoons of pasta water, then drain the linguine.
8
Add the cooked pasta, basil pesto, lemon juice, and reserved pasta water to the skillet.
9
Toss everything together until the pasta is well-coated and the sauce is glossy.
10
Serve immediately in a shallow bowl.