Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz whole wheat linguine; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 tsp extra virgin olive oil; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Sautéed chicken breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

40.8g

Fat

19.5g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Cook the whole wheat linguine in a large pot of boiling salted water until al dente, then drain and reserve 2 tablespoons of the cooking water.
2
Slice the chicken breast into bite-sized strips and season them evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a skillet over medium-high heat and sauté the chicken until it is golden and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.
5
Toss in the baby spinach and cook for 1-2 minutes until the leaves have just wilted.
6
Add the cooked linguine, basil pesto, and reserved pasta water to the skillet.
7
Toss all ingredients together over low heat until the pasta is coated in a glossy pesto sauce and serve immediately.