Chicken Pesto Pasta with Sun-Dried Tomatoes

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

Chicken Pesto Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Sun-Dried Tomatoes

Tender pre-cooked chicken and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright and satisfying lunch.

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NUTRITION

536kcal
Protein
49.5g
Fat
22.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked chickpea pasta

4 oz Cooked chicken breast

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes in oil

1 cup Baby spinach

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Water

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PREPARATION

  • 1

    Slice the pre-cooked chicken breast into bite-sized strips.

  • 2

    In a large skillet over medium-low heat, add the cooked chickpea pasta and one tablespoon of water to gently rehydrate and warm.

  • 3

    Fold in the baby spinach and sun-dried tomatoes, stirring until the spinach just begins to wilt.

  • 4

    Add the chicken strips and basil pesto to the pan, tossing everything together until evenly coated and heated through.

  • 5

    Finish with a squeeze of fresh lemon juice, sea salt, and black pepper before serving in a large bowl.

Chicken Pesto Pasta with Sun-Dried Tomatoes

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

Chicken Pesto Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Sun-Dried Tomatoes

Tender pre-cooked chicken and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright and satisfying lunch.

NUTRITION

536kcal
Protein
49.5g
Fat
22.5g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked chickpea pasta

4 oz Cooked chicken breast

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes in oil

1 cup Baby spinach

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Water

PREPARATION

  • 1

    Slice the pre-cooked chicken breast into bite-sized strips.

  • 2

    In a large skillet over medium-low heat, add the cooked chickpea pasta and one tablespoon of water to gently rehydrate and warm.

  • 3

    Fold in the baby spinach and sun-dried tomatoes, stirring until the spinach just begins to wilt.

  • 4

    Add the chicken strips and basil pesto to the pan, tossing everything together until evenly coated and heated through.

  • 5

    Finish with a squeeze of fresh lemon juice, sea salt, and black pepper before serving in a large bowl.