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; 0.75 cup cooked brown rice 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

Sautéed chicken breast and brown rice pasta tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

51.0g

Fat

21.4g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup cooked brown rice 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 large pot of salted water to a boil and cook the brown rice pasta until al dente, then drain and reserve 2 tablespoons of pasta water.
2
Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium heat, then add the chicken and cook until browned and no longer pink in the center.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 60 seconds until the garlic is aromatic.
5
Fold in the cooked pasta, baby spinach, and basil pesto, adding the reserved pasta water to create a silky coating.
6
Stir continuously until the spinach is wilted and every ingredient is thoroughly incorporated before serving warm.