Name: Pesto Chicken Linguine 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 Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 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

Pan-seared chicken breast tossed with whole wheat linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.6g

Fat

23.5g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast pieces with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until the garlic is fragrant.
5
Stir in the baby spinach and cook just until the leaves are wilted and bright green.
6
Drain the pasta, reserving two tablespoons of the cooking water, and add both to the skillet.
7
Toss everything with the basil pesto and lemon juice until the noodles are thoroughly coated and glossy.