Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 1 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

Pan-seared chicken breast tossed with al dente linguine in a vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory finish.

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NUTRITION

Protein

45.5g

Fat

20.1g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 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 linguine according to package directions until al dente.
2
While the pasta cooks, slice the chicken breast into bite-sized strips and season with 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, about 5-6 minutes.
4
Mince the garlic and add it to the skillet with the chicken, sautéing for 1 minute until fragrant.
5
Add the fresh spinach and sun-dried tomatoes to the skillet, tossing until the spinach is just wilted.
6
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet.
7
Stir in the basil pesto until everything is evenly coated and heated through, then serve immediately.