Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.75 cup cooked chickpea pasta; 1.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and sun-dried tomatoes tossed in a vibrant basil pesto over al dente chickpea pasta for a savory and satisfying finish.

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NUTRITION

Protein

52.5g

Fat

23.5g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked chickpea pasta

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
4
Stir in the sun-dried tomatoes and fresh baby spinach, cooking until the spinach is just wilted.
5
Add the cooked chickpea pasta and basil pesto to the skillet, tossing everything together until well-coated and heated through.
6
Remove from heat, drizzle with lemon juice for brightness, and serve immediately.