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 chicken breast; 1.5 oz whole wheat linguine; 1.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 savory flavor.

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NUTRITION

Protein

50.1g

Fat

24.2g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.5 tsp garlic powder

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 whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, slice the chicken breast into bite-sized pieces and season with garlic powder, 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.
4
Lower the heat and stir in the sun-dried tomatoes and baby spinach, allowing the spinach to wilt slightly from the residual heat.
5
Drain the pasta, reserving a small amount of pasta water, and add the noodles directly into the skillet with the chicken.
6
Fold in the basil pesto and a splash of the reserved pasta water, tossing everything together until the noodles are evenly coated and glossy.