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 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory finish.

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NUTRITION

Protein

50.0g

Fat

19.5g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 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 whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the aroma is released.
5
Stir in the fresh baby spinach and cook for 1-2 minutes until the leaves are just wilted.
6
Drain the linguine, reserving 1 tablespoon of the starchy pasta water.
7
Add the cooked pasta, basil pesto, and reserved water to the skillet, tossing everything together until the noodles are silkily coated.