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 dry linguine; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 breast tossed with al dente linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of savory flavor.

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NUTRITION

Protein

47.7g

Fat

19.1g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz dry linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Lower the heat and add the minced garlic and sun-dried tomatoes, sautéing for one minute until fragrant.
5
Add the baby spinach to the skillet and toss until just wilted.
6
Drain the pasta, reserving a splash of pasta water, and add the linguine and basil pesto to the skillet.
7
Toss everything together until well-coated, adding a bit of pasta water if needed to thin the sauce.