High-Protein Spinach Pesto Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Spinach Pesto Pasta

YOUR SOLIN GENERATED RECIPE

High-Protein Spinach Pesto Pasta

Pan-seared chicken breast tossed with chickpea pasta in a vibrant, velvety spinach-garlic pesto that coats every bite with fresh, earthy flavor.

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NUTRITION

462kcal
Protein
50.8g
Fat
12.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.75 oz chickpea pasta

2 cup fresh spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

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PREPARATION

  • 1

    Boil a pot of salted water and cook chickpea pasta according to package directions until al dente.

  • 2

    While pasta cooks, season chicken breast with salt and pepper, then pan-sear in a non-stick skillet over medium heat until cooked through.

  • 3

    In a food processor, combine spinach, olive oil, lemon juice, garlic, nutritional yeast, and water; pulse until a smooth, velvety pesto forms.

  • 4

    Slice the cooked chicken into bite-sized strips.

  • 5

    Drain the pasta, reserving a splash of pasta water, then return it to the pot.

  • 6

    Toss the pasta and chicken with the spinach pesto, adding reserved water if needed to reach your desired consistency, and serve immediately while warm.

High-Protein Spinach Pesto Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Spinach Pesto Pasta

YOUR SOLIN GENERATED RECIPE

High-Protein Spinach Pesto Pasta

Pan-seared chicken breast tossed with chickpea pasta in a vibrant, velvety spinach-garlic pesto that coats every bite with fresh, earthy flavor.

NUTRITION

462kcal
Protein
50.8g
Fat
12.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.75 oz chickpea pasta

2 cup fresh spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

  • 1

    Boil a pot of salted water and cook chickpea pasta according to package directions until al dente.

  • 2

    While pasta cooks, season chicken breast with salt and pepper, then pan-sear in a non-stick skillet over medium heat until cooked through.

  • 3

    In a food processor, combine spinach, olive oil, lemon juice, garlic, nutritional yeast, and water; pulse until a smooth, velvety pesto forms.

  • 4

    Slice the cooked chicken into bite-sized strips.

  • 5

    Drain the pasta, reserving a splash of pasta water, then return it to the pot.

  • 6

    Toss the pasta and chicken with the spinach pesto, adding reserved water if needed to reach your desired consistency, and serve immediately while warm.