Name: Creamy 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 Chicken breast; 1.5 oz Dry linguine; 1 tbsp Basil pesto; 2 tbsp Non-fat Greek yogurt; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Creamy 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

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast and linguine tossed in a velvety pesto sauce, featuring vibrant sun-dried tomatoes and fresh spinach for a bright, Mediterranean-inspired finish.

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NUTRITION

Protein

55.3g

Fat

19.7g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Dry linguine

1 tbsp Basil pesto

2 tbsp Non-fat Greek yogurt

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
3
Season the cubed chicken breast with sea salt and black pepper, then sauté until golden brown and cooked through, about 6 to 8 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Reduce the heat to low and stir in the basil pesto and Greek yogurt until a smooth, velvety sauce forms.
6
Toss in the fresh baby spinach and cooked linguine, adding a splash of reserved pasta water if needed to reach your desired consistency.
7
Serve immediately while the sauce is warm and the spinach is just wilted.