Name: Pesto Chicken 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; 1.5 oz brown rice penne pasta; 0.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and brown rice pasta tossed in a fragrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, herb-forward finish.

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NUTRITION

Protein

49g

Fat

15.1g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

0.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0 tsp 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 large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.
2
Season the diced chicken breast with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until the garlic is aromatic.
5
Reduce heat to low, add the baby spinach, and stir until the leaves are just wilted.
6
Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.
7
Toss everything with the basil pesto and a tablespoon of pasta water until the chicken and pasta are evenly coated.