Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup whole wheat linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

Sautéed chicken breast and whole wheat linguine are tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

52.2g

Fat

25.6g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Cook the whole wheat linguine in boiling water according to package directions until al dente, then drain and set aside.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through.
5
Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.
6
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
7
Add the baby spinach to the skillet and cook until just wilted.
8
Return the sliced chicken and cooked linguine to the pan.
9
Stir in the basil pesto and lemon juice, tossing everything together until well-coated and heated through.