Name: Creamy 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 Dry linguine; 1 tbsp Basil pesto; 2 tbsp Plain non-fat Greek yogurt; 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

Creamy 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

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast and linguine tossed in a velvety pesto sauce with sun-dried tomatoes and wilted spinach for a vibrant, savory finish.

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NUTRITION

Protein

56.0g

Fat

19.2g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Dry linguine

1 tbsp Basil pesto

2 tbsp Plain non-fat Greek yogurt

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 linguine according to package directions until al dente.
2
While pasta cooks, season the chicken breast with garlic powder, sea salt, and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes.
4
In a small bowl, whisk together the basil pesto and Greek yogurt until smooth to create the creamy sauce base.
5
Reduce skillet heat to low, add the cooked linguine, sun-dried tomatoes, baby spinach, and the pesto-yogurt mixture.
6
Toss everything together for 1-2 minutes until the spinach is wilted and the sauce evenly coats the pasta.