Name: Chicken Pesto Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 cup cooked whole wheat penne; 1.5 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 tbsp shaved parmesan cheese

Chicken Pesto Pasta 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

Chicken Pesto Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

54.7g

Fat

24.3g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup cooked whole wheat penne

1.5 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 tbsp shaved parmesan cheese

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sauté for 6 to 8 minutes until golden brown and fully cooked through.
4
Lower the heat and stir in the chopped sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.
5
Add the cooked whole wheat penne and basil pesto to the skillet, tossing gently until every noodle is coated and the dish is heated through.
6
Serve immediately topped with the shaved parmesan cheese for a salty finish.