Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 1.5 oz whole wheat linguine; 1 tbsp basil pesto; 2 tbsp julienned sun-dried tomatoes; 1 cup fresh baby spinach; 1 clove garlic; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast tossed with whole wheat linguine and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

Protein

49.8g

Fat

22.6g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp julienned sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving 2 tablespoons of the pasta water before draining.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-6 minutes per side.
4
Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for about 1 minute until fragrant.
6
Reduce the heat to low and add the cooked linguine, sliced chicken, baby spinach, basil pesto, lemon juice, and the reserved pasta water.
7
Toss everything together continuously until the spinach is wilted and the pasta is thoroughly coated in a light, silky pesto sauce.