Pesto Chicken Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

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NUTRITION

492kcal
Protein
55.3g
Fat
18.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

0.75 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp 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 chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, dice 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 sauté the chicken until golden brown and cooked through, about 6-8 minutes.

  • 4

    Add the sun-dried tomatoes and baby spinach to the skillet, stirring for 1-2 minutes until the spinach is just wilted.

  • 5

    Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet with the chicken and vegetables.

  • 6

    Remove the skillet from the heat and stir in the basil pesto, lemon juice, and reserved pasta water until the noodles are evenly coated and glossy.

Pesto Chicken Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

NUTRITION

492kcal
Protein
55.3g
Fat
18.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

0.75 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, dice 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 sauté the chicken until golden brown and cooked through, about 6-8 minutes.

  • 4

    Add the sun-dried tomatoes and baby spinach to the skillet, stirring for 1-2 minutes until the spinach is just wilted.

  • 5

    Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet with the chicken and vegetables.

  • 6

    Remove the skillet from the heat and stir in the basil pesto, lemon juice, and reserved pasta water until the noodles are evenly coated and glossy.