Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 1 oz Whole grain penne pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Pesto Chicken Pasta 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 Pasta with Sun-Dried Tomatoes

Tender pan-seared chicken breast tossed with al dente whole grain pasta and vibrant basil pesto, punctuated by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

48.8g

Fat

20.4g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1 oz Whole grain penne pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole grain penne until al dente, reserving a small amount of pasta water before draining.
2
Season the chicken breast evenly with sea salt and black pepper on both sides.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized strips.
5
In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for one minute until the garlic is fragrant.
6
Add the baby spinach to the skillet and toss until just wilted.
7
Return the sliced chicken to the pan along with the cooked pasta, basil pesto, and a splash of the reserved pasta water.
8
Toss everything together until the pasta is coated in a silky pesto sauce and serve immediately.