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; 1.25 oz whole wheat linguine; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil

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 whole wheat linguine and vibrant basil pesto, punctuated by the tangy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

44.9g

Fat

16.1g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

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PREPARATION

1
Boil a pot of salted water and cook the linguine according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Add minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.
5
Stir in the fresh baby spinach until just wilted.
6
Drain the pasta, reserving two tablespoons of the starchy pasta water.
7
Toss the pasta, chicken mixture, and pesto together, adding the reserved water for a silky finish.