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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with al dente linguine and vibrant basil pesto, featuring sun-dried tomatoes for a burst of savory sweetness.

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NUTRITION

513kcal
Protein
44.7g
Fat
19.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry linguine

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, season the chicken breast on both sides 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 for 6-7 minutes per side until golden and cooked through.

  • 4

    Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

  • 5

    In the same skillet, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 6

    Drain the pasta, reserving 2 tablespoons of pasta water, and add the linguine to the skillet with the spinach.

  • 7

    Stir in the basil pesto, sun-dried tomatoes, sliced chicken, and reserved pasta water, tossing everything together until the sauce is silky and coats the noodles.

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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with al dente linguine and vibrant basil pesto, featuring sun-dried tomatoes for a burst of savory sweetness.

NUTRITION

513kcal
Protein
44.7g
Fat
19.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Dry linguine

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

  • 2

    While the pasta cooks, season the chicken breast on both sides 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 for 6-7 minutes per side until golden and cooked through.

  • 4

    Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

  • 5

    In the same skillet, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 6

    Drain the pasta, reserving 2 tablespoons of pasta water, and add the linguine to the skillet with the spinach.

  • 7

    Stir in the basil pesto, sun-dried tomatoes, sliced chicken, and reserved pasta water, tossing everything together until the sauce is silky and coats the noodles.