Name: Sun-Dried Tomato Pesto Chicken Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 cup Whole wheat penne, cooked; 2 tbsp Sun-dried tomatoes, drained; 1 tbsp Fresh basil; 1 clove Garlic; 1 tsp Extra virgin olive oil; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Penne

Sautéed chicken and whole wheat penne are tossed in a zesty sun-dried tomato pesto, creating a vibrant and savory dish that is deeply aromatic.

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NUTRITION

Protein

51.8g

Fat

15g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Whole wheat penne, cooked

2 tbsp Sun-dried tomatoes, drained

1 tbsp Fresh basil

1 clove Garlic

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cook the whole wheat penne in a pot of boiling salted water until al dente, then drain and set aside.
2
Pulse the sun-dried tomatoes, fresh basil, and garlic in a small food processor until finely chopped to create the pesto.
3
Heat the extra virgin olive oil in a large skillet over medium heat.
4
Add the diced chicken breast to the skillet and season with sea salt and black pepper.
5
Sauté the chicken for 6-8 minutes until golden and fully cooked.
6
Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.
7
Add the cooked penne and the sun-dried tomato pesto to the skillet, tossing thoroughly to coat the pasta in the fragrant sauce.