Name: Garlic Spinach Gemelli with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz chickpea gemelli pasta; 2 cup fresh spinach; 2 tbsp sun-dried tomatoes; 1 tsp extra virgin olive oil; 2 clove garlic; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp red pepper flakes; 1 tsp lemon juice

Garlic Spinach Gemelli 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

Garlic Spinach Gemelli with Sun-Dried Tomatoes

Sautéed chicken and chickpea pasta tossed with vibrant spinach and sun-dried tomatoes in a fragrant garlic-infused olive oil sauce.

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NUTRITION

Protein

56.2g

Fat

19.4g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea gemelli pasta

2 cup fresh spinach

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

2 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tsp lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea gemelli according to package directions until al dente.
2
Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.
3
Season the chicken breast evenly with sea salt and black pepper.
4
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
5
Add the minced garlic and red pepper flakes to the skillet, stirring for 30 seconds until highly fragrant.
6
Stir in the sun-dried tomatoes and fresh spinach, cooking for 1-2 minutes until the spinach is just wilted.
7
Add the cooked pasta and reserved pasta water to the skillet, tossing everything together to coat.
8
Remove from heat and finish with a squeeze of lemon juice and a sprinkle of parmesan cheese before serving.