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 oz Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 in a vibrant basil pesto over whole wheat linguine for a silky, herb-infused finish.

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NUTRITION

Protein

48.6g

Fat

23.5g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a 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, slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.
4
Lower the heat to medium and stir in the minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
5
Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.
6
Add the cooked linguine, baby spinach, basil pesto, and reserved pasta water to the skillet.
7
Toss everything together for 1-2 minutes until the spinach is wilted and the pasta is thoroughly coated in the pesto sauce.