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; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp 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 tossed with brown rice pasta and a vibrant basil pesto, featuring tangy sun-dried tomatoes and fresh spinach for a silky finish.

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NUTRITION

Protein

49.6g

Fat

18.7g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a medium pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until golden brown and cooked through.
4
Mince the garlic and add it to the skillet along with the julienned sun-dried tomatoes, sautéing for an additional 1 minute until fragrant.
5
Drain the pasta, reserving 2 tablespoons of the cooking water.
6
Add the cooked pasta, basil pesto, and reserved pasta water to the skillet, tossing everything together to coat.
7
Fold in the baby spinach and stir for 30 seconds until the leaves are just wilted, then serve immediately.