Name: Pesto Chicken Linguine 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 whole wheat linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Pesto Chicken Linguine 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 Linguine with Sun-Dried Tomatoes

Pan-seared chicken tossed with al dente linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.7g

Fat

19.0g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Cook the linguine in boiling salted water until al dente, reserving a splash of pasta water before draining.
2
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then slice into thin strips.
4
Sauté the sun-dried tomatoes and baby spinach in the same skillet for one minute until the greens are just wilted.
5
Combine the cooked pasta, sliced chicken, basil pesto, and the reserved pasta water in the skillet.
6
Toss the mixture over low heat until the sauce is creamy and every strand is perfectly coated.