Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea pasta; 4 oz Chicken breast; 0.5 tbsp Basil pesto; 1 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

Tender chicken breast sautéed with sun-dried tomatoes and tossed in a vibrant basil pesto over al dente chickpea pasta for a satisfying, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.1g

Fat

12.7g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 tbsp Basil pesto

1 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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook chickpea pasta according to package directions until al dente.
2
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
3
Season diced chicken breast with sea salt and black pepper, then add to the skillet.
4
Sauté chicken for 5-7 minutes until golden brown and cooked through, adding minced garlic in the last minute.
5
Stir in sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.
6
Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet.
7
Add basil pesto and reserved pasta water, tossing everything together until the pasta is coated and glossy.