YOUR SOLIN GENERATED RECIPE
Sun-Dried Tomato Pesto Chicken Pasta
Pan-seared chicken breast tossed with whole wheat penne and a vibrant sun-dried tomato pesto, finished with a handful of wilted baby spinach for a savory and satisfying bite.
INGREDIENTS
4.5 oz chicken breast
0.5 cup whole wheat penne
1 tbsp sun-dried tomato pesto
1 cup baby spinach
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
1 tbsp fresh basil
PREPARATION
1. Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2. While the pasta cooks, season the chicken breast with the sea salt and black pepper on both sides.
3. Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
4. Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin bite-sized strips.
5. In the same skillet, add the baby spinach and a tablespoon of water, sautéing for 1 minute until just wilted.
6. Add the cooked pasta, sliced chicken, sun-dried tomato pesto, and lemon juice to the skillet, tossing everything together until well-coated.
7. Garnish with fresh torn basil and serve immediately.