Name: Sun-Dried Tomato Pesto Chicken Pasta
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 rotini pasta; 2 tbsp Sun-dried tomatoes; 0.25 cup Fresh basil; 1 tsp Pine nuts; 1 clove Garlic; 1 tsp Extra virgin olive oil; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes

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

Sautéed chicken breast and chickpea pasta tossed in a vibrant sun-dried tomato pesto, creating a savory and satisfying dinner.

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NUTRITION

Protein

54.1g

Fat

18.7g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea rotini pasta

2 tbsp Sun-dried tomatoes

0.25 cup Fresh basil

1 tsp Pine nuts

1 clove Garlic

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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PREPARATION

1
Boil the chickpea pasta in salted water until al dente, then drain and set aside.
2
Pulse the sun-dried tomatoes, basil, pine nuts, garlic, and half the olive oil in a food processor until a coarse pesto forms.
3
Season the diced chicken breast with sea salt and black pepper.
4
Sauté the chicken in the remaining olive oil over medium heat until golden and cooked through.
5
Toss the baby spinach into the skillet until just wilted.
6
Combine the cooked pasta and sun-dried tomato pesto with the chicken and spinach, stirring until well coated.
7
Garnish with red pepper flakes before serving.