Name: Pan-Fried Chicken with Edamame Pasta and Tomato-Spinach Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 3 oz edamame pasta; 1 cup tomato puree; 2 tbsp olive oil; 2 cups fresh spinach; 0.25 cup yellow onion; 2 cloves garlic; 1 tsp dried oregano; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 tbsp grated parmesan cheese

Pan-Fried Chicken with Edamame Pasta and Tomato-Spinach Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Fried Chicken with Edamame Pasta and Tomato-Spinach Sauce

Pan-fried chicken breast served over high-protein edamame pasta tossed in a savory tomato and garlic spinach sauce that feels incredibly velvety.

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NUTRITION

Protein

83.4g

Fat

40.7g

Carbs

55.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

3 oz edamame pasta

1 cup tomato puree

2 tbsp olive oil

2 cups fresh spinach

0.25 cup yellow onion

2 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

2 tbsp grated parmesan cheese

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the edamame pasta according to package directions until al dente.
2
Season the chicken breast evenly with half of the sea salt and black pepper.
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
4
Remove the chicken from the pan to rest, then add the remaining tablespoon of olive oil to the same skillet.
5
Sauté the diced onion and minced garlic for 2-3 minutes until fragrant and translucent.
6
Pour in the tomato puree and dried oregano, simmering for 5 minutes before stirring in the fresh spinach until wilted.
7
Slice the chicken and toss the cooked pasta into the sauce, topping with grated parmesan cheese before serving.