Name: Sun-Dried Tomato Pesto Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz whole wheat penne; 1 tbsp sun-dried tomato pesto; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp parmesan cheese; 1 tsp lemon juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Pasta

Sautéed chicken breast tossed with whole wheat penne and a vibrant sun-dried tomato pesto, finished with a handful of wilted spinach and nutty parmesan.

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NUTRITION

Protein

49.9g

Fat

17g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp sun-dried tomato pesto

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

1 tsp lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While pasta cooks, season the chicken breast pieces with 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 golden brown and cooked through.
4
Lower the heat and stir in the baby spinach, allowing it to wilt gently in the residual heat of the pan.
5
Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet with the chicken and spinach.
6
Stir in the sun-dried tomato pesto and lemon juice, adding a bit of pasta water if needed to create a smooth sauce.
7
Serve immediately topped with parmesan cheese.