Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked brown rice pasta; 1 tbsp basil pesto; 2 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 tossed with al dente brown rice pasta and vibrant basil pesto, punctuated by the intense sweetness of chewy sun-dried tomatoes.

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NUTRITION

Protein

50.3g

Fat

21.1g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice pasta

1 tbsp basil pesto

2 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 evenly 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 sear until golden brown and cooked through, about 6 to 8 minutes.
4
Lower the heat to medium and stir in the chopped sun-dried tomatoes and fresh baby spinach, cooking until the spinach is just wilted.
5
Add the cooked brown rice pasta and basil pesto to the skillet, tossing everything together to coat the noodles thoroughly.
6
Finish with a squeeze of fresh lemon juice to brighten the flavors and serve immediately.