Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.25 oz whole grain linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

Pan-seared chicken and whole grain linguine tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh baby spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.4g

Fat

21.8g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole grain linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.
4
Remove the chicken from the skillet and let it rest for three minutes before slicing into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the cooked linguine, sliced chicken, and baby spinach to the skillet, tossing until the spinach begins to wilt.
7
Remove from heat and stir in the basil pesto until everything is evenly coated and glossy.