Grilled Chicken Pasta Salad with Spinach and White Beans

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

Grilled Chicken Pasta Salad with Spinach and White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Spinach and White Beans

Grilled chicken and whole wheat pasta tossed with creamy cannellini beans and fresh spinach in a bright lemon-herb vinaigrette with fragrant fresh basil.

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NUTRITION

491kcal
Protein
47.0g
Fat
14.4g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast, sliced

1 ounce Dry Whole Wheat Penne

1/4 cup Cannellini Beans, rinsed

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/2 slice Sourdough Bread, toasted

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Basil, chopped

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked, then slice into strips.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped basil to create the dressing.

  • 4

    Drain the pasta and immediately toss it into the bowl with the dressing while still warm to absorb the flavors.

  • 5

    Add the sliced chicken, cannellini beans, and baby spinach to the bowl, tossing gently until the spinach begins to wilt slightly from the heat of the pasta.

  • 6

    Serve the pasta salad in a bowl with the toasted sourdough slice on the side for a complete comfort meal.

Grilled Chicken Pasta Salad with Spinach and White Beans

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

Grilled Chicken Pasta Salad with Spinach and White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Spinach and White Beans

Grilled chicken and whole wheat pasta tossed with creamy cannellini beans and fresh spinach in a bright lemon-herb vinaigrette with fragrant fresh basil.

NUTRITION

491kcal
Protein
47.0g
Fat
14.4g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast, sliced

1 ounce Dry Whole Wheat Penne

1/4 cup Cannellini Beans, rinsed

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/2 slice Sourdough Bread, toasted

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Basil, chopped

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked, then slice into strips.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped basil to create the dressing.

  • 4

    Drain the pasta and immediately toss it into the bowl with the dressing while still warm to absorb the flavors.

  • 5

    Add the sliced chicken, cannellini beans, and baby spinach to the bowl, tossing gently until the spinach begins to wilt slightly from the heat of the pasta.

  • 6

    Serve the pasta salad in a bowl with the toasted sourdough slice on the side for a complete comfort meal.