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; 1.5 oz linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 1 clove garlic; 1 tbsp lemon juice; 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 that provide a chewy, concentrated burst of Mediterranean flavor.

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NUTRITION

Protein

49.3g

Fat

22.1g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

1 tbsp lemon juice

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
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then slice into strips.
4
In the same skillet, add the minced garlic and baby spinach, sautéing for 1 minute until the spinach just begins to wilt.
5
Reduce heat to low, then add the cooked linguine, sliced chicken, basil pesto, sun-dried tomatoes, and lemon juice to the skillet.
6
Toss everything together until the pasta is well-coated and the ingredients are heated through before serving.