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 oz Linguine pasta; 1.5 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 and sun-dried tomatoes are tossed with al dente linguine in a vibrant basil pesto for a fragrant and nutrient-dense dinner.

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NUTRITION

Protein

51.7g

Fat

23.2g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Linguine pasta

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the linguine according to package instructions until al dente.
2
While the pasta cooks, dice the chicken breast and season it with sea salt and black pepper.
3
Heat the 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, cooking for another minute until the garlic is fragrant.
5
Stir in the baby spinach and cook just until it begins to wilt.
6
Drain the pasta, reserving a small splash of pasta water, then toss the linguine into the skillet with the chicken and vegetables.
7
Add the basil pesto and the reserved pasta water, stirring until the pasta is evenly coated and the sauce is silky.