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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with al dente linguine and a vibrant basil pesto, accented by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

462kcal
Protein
47.6g
Fat
18.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Linguine pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Season the chicken breast pieces evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the chicken to the pan and sear for 5 to 6 minutes until golden brown and cooked through.

  • 4

    Reduce the heat to medium and add the minced garlic and sun-dried tomatoes, stirring for 1 minute until fragrant.

  • 5

    Add the cooked linguine and fresh baby spinach to the skillet, tossing gently until the spinach is just wilted.

  • 6

    Remove the skillet from the heat and stir in the basil pesto until the pasta and chicken are evenly coated.

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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with al dente linguine and a vibrant basil pesto, accented by the chewy sweetness of sun-dried tomatoes.

NUTRITION

462kcal
Protein
47.6g
Fat
18.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Linguine pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Season the chicken breast pieces evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the chicken to the pan and sear for 5 to 6 minutes until golden brown and cooked through.

  • 4

    Reduce the heat to medium and add the minced garlic and sun-dried tomatoes, stirring for 1 minute until fragrant.

  • 5

    Add the cooked linguine and fresh baby spinach to the skillet, tossing gently until the spinach is just wilted.

  • 6

    Remove the skillet from the heat and stir in the basil pesto until the pasta and chicken are evenly coated.