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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole grain pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

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NUTRITION

373kcal
Protein
35.7g
Fat
19.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

    Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the sun-dried tomatoes and fresh baby spinach, allowing the greens to wilt slightly.

  • 5

    Drain the pasta, reserving two tablespoons of the cooking water, then add the noodles to the skillet.

  • 6

    Fold in the basil pesto and lemon juice, adding the reserved pasta water as needed to create a silky sauce that coats every ingredient.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole grain pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

NUTRITION

373kcal
Protein
35.7g
Fat
19.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz whole wheat penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the sun-dried tomatoes and fresh baby spinach, allowing the greens to wilt slightly.

  • 5

    Drain the pasta, reserving two tablespoons of the cooking water, then add the noodles to the skillet.

  • 6

    Fold in the basil pesto and lemon juice, adding the reserved pasta water as needed to create a silky sauce that coats every ingredient.