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 and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright and savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
52.6g
Fat
18.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz dry linguine pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.75 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

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

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Stir in the fresh baby spinach and cook just until it begins to wilt.

  • 6

    Reserve 2 tablespoons of pasta water, then drain the linguine.

  • 7

    Add the cooked linguine, basil pesto, and reserved pasta water to the skillet. Toss everything together over low heat until the pasta is evenly coated and the sauce is glossy.

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 and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright and savory finish.

NUTRITION

533kcal
Protein
52.6g
Fat
18.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz dry linguine pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.75 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Stir in the fresh baby spinach and cook just until it begins to wilt.

  • 6

    Reserve 2 tablespoons of pasta water, then drain the linguine.

  • 7

    Add the cooked linguine, basil pesto, and reserved pasta water to the skillet. Toss everything together over low heat until the pasta is evenly coated and the sauce is glossy.