Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz whole wheat penne; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp grated parmesan

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

Pan-seared chicken breast and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

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NUTRITION

Protein

47.7g

Fat

20.2g

Carbs

19.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp grated parmesan

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente.
2
Season the chicken breast evenly on both sides 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 and cooked through.
4
Remove the chicken from the skillet and let it rest for three minutes before slicing into thin strips.
5
In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for two minutes until the spinach is wilted.
6
Add the cooked pasta, sliced chicken, and basil pesto to the skillet, tossing well to ensure everything is evenly coated.
7
Stir in the fresh lemon juice and garnish with grated parmesan before serving warm.