Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby spinach; 1 clove garlic

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

Sautéed chicken breast tossed with chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a velvety, herb-infused finish.

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NUTRITION

Protein

53.3g

Fat

21.8g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 clove garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente.
2
While pasta cooks, cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.
5
Stir in the minced garlic and sun-dried tomatoes, cooking for another 60 seconds until fragrant.
6
Add the baby spinach to the pan and toss until just wilted.
7
Drain the pasta, reserving a splash of pasta water, then add the pasta to the skillet.
8
Remove from heat, add the basil pesto, and toss everything together until the pasta is evenly coated.