Name: Chicken Pesto Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 oz Chickpea pasta; 1.5 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Fresh spinach; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 tossed with protein-rich chickpea pasta and vibrant basil pesto, highlighted by the savory chew of sun-dried tomatoes.

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NUTRITION

Protein

39.4g

Fat

21.5g

Carbs

35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente.
2
While the pasta cooks, season the chicken breast pieces with sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Reserve two tablespoons of the pasta cooking water, then drain the pasta.
5
Add the cooked pasta, basil pesto, julienned sun-dried tomatoes, and fresh spinach to the skillet with the chicken.
6
Toss everything together over low heat, adding the reserved pasta water if needed, until the spinach is just wilted and the sauce is creamy.