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 whole wheat linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

Tender chicken breast sautéed with sun-dried tomatoes and tossed into whole wheat linguine with a vibrant, herbaceous pesto sauce.

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NUTRITION

Protein

45.7g

Fat

21.7g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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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, cut 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 add the chicken, cooking until golden brown and cooked through.
4
Stir in the julienned sun-dried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach has just wilted.
5
Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet with the chicken.
6
Add the basil pesto, lemon juice, and reserved pasta water, tossing everything together until the noodles are evenly coated and the sauce is glossy.
7
Serve immediately in a shallow bowl.