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 Chickpea pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh spinach for a zesty finish.

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NUTRITION

Protein

57.9g

Fat

20.3g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.
2
Season the chicken breast pieces with sea salt and black pepper while the pasta cooks.
3
Heat olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for one minute until fragrant.
5
Drain the pasta, reserving two tablespoons of pasta water, then add the pasta and spinach to the skillet.
6
Stir in the basil pesto and reserved pasta water, tossing everything until the spinach wilts and the sauce is creamy.