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 dry whole wheat linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp 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

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

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NUTRITION

Protein

43.9g

Fat

20.1g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz dry whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp 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 whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until the garlic is fragrant.
5
Stir in the baby spinach and cook until just wilted, then remove the skillet from the heat.
6
Drain the linguine, reserving a splash of pasta water, and add the noodles to the skillet.
7
Toss the pasta and chicken with the basil pesto, adding a tablespoon of reserved pasta water if needed to create a smooth sauce, and serve immediately.