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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast tossed with whole wheat linguine in a vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

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NUTRITION

491kcal
Protein
48.1g
Fat
22g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin 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 whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, stirring for one minute until the garlic is fragrant.

  • 5

    Drain the pasta, reserving a splash of the cooking water, and add the noodles to the skillet along with the basil pesto and fresh baby spinach.

  • 6

    Toss everything together until the spinach is just wilted and the pasta is evenly coated, adding a bit of reserved water if needed for a silky consistency.

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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast tossed with whole wheat linguine in a vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a bright, herbaceous finish.

NUTRITION

491kcal
Protein
48.1g
Fat
22g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, stirring for one minute until the garlic is fragrant.

  • 5

    Drain the pasta, reserving a splash of the cooking water, and add the noodles to the skillet along with the basil pesto and fresh baby spinach.

  • 6

    Toss everything together until the spinach is just wilted and the pasta is evenly coated, adding a bit of reserved water if needed for a silky consistency.