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 grain linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory, aromatic finish.

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NUTRITION

339kcal
Protein
31.9g
Fat
16.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Cook the linguine in a pot of boiling salted water until al dente, then reserve 2 tablespoons of pasta water and drain.

  • 2

    Slice the chicken breast into thin strips and season them with sea salt and black pepper.

  • 3

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

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Reduce heat to low and add the cooked linguine, baby spinach, basil pesto, and the reserved pasta water.

  • 6

    Toss the mixture continuously until the spinach has wilted and the pasta is thoroughly coated in the sauce.

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 grain linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory, aromatic finish.

NUTRITION

339kcal
Protein
31.9g
Fat
16.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Cook the linguine in a pot of boiling salted water until al dente, then reserve 2 tablespoons of pasta water and drain.

  • 2

    Slice the chicken breast into thin strips and season them with sea salt and black pepper.

  • 3

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

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Reduce heat to low and add the cooked linguine, baby spinach, basil pesto, and the reserved pasta water.

  • 6

    Toss the mixture continuously until the spinach has wilted and the pasta is thoroughly coated in the sauce.