Name: Sun-Dried Tomato Pesto Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 oz Dry chickpea pasta; 2 tbsp Sun-dried tomatoes; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 1 tbsp Fresh basil

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 Pasta

Tender chicken breast sautéed with whole grain pasta in a vibrant sun-dried tomato pesto, featuring a velvety texture and bright herbal notes.

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NUTRITION

Protein

52.1g

Fat

15.9g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Dry chickpea pasta

2 tbsp Sun-dried tomatoes

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh basil

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PREPARATION

1
Boil water and cook chickpea pasta according to package directions until al dente.
2
While pasta cooks, pulse sun-dried tomatoes, garlic, and basil in a small food processor until finely minced.
3
Heat olive oil in a large skillet over medium-high heat.
4
Season chicken breast with sea salt and black pepper, then add to the skillet.
5
Sauté chicken for 5-7 minutes until golden brown and cooked through.
6
Reduce heat to low, add the sun-dried tomato mixture and lemon juice to the skillet, stirring to coat the chicken.
7
Fold in the cooked pasta and fresh baby spinach, tossing until the spinach is just wilted.
8
Serve immediately in a shallow bowl.