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; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

Tender chicken breast sautéed with chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a bright burst of flavor.

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NUTRITION

Protein

56.5g

Fat

23.4g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the chickpea pasta 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, then add the chicken and cook until golden brown and cooked through.
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 baby spinach and cook just until it begins to wilt.
6
Drain the pasta, reserving 2 tablespoons of the pasta water.
7
Add the cooked pasta, basil pesto, and reserved pasta water to the skillet, tossing everything together until the chicken and pasta are evenly coated and creamy.