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 baby spinach; 1 tsp extra virgin 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

Sautéed chicken breast and brown rice linguine tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

50.7g

Fat

21.2g

Carbs

41.4g

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 baby spinach

1 tsp extra virgin 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 brown rice linguine according to package directions until al dente.
2
Slice the chicken breast into bite-sized strips and season them evenly with the sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until it is golden brown and fully cooked.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for about one minute until the garlic becomes fragrant.
5
Reduce the heat to low and add the cooked linguine, baby spinach, and basil pesto to the skillet.
6
Toss all ingredients together until the spinach is slightly wilted and the pasta is thoroughly coated in the silky pesto sauce.