Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.5 oz Whole wheat linguine; 1 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 tbsp Grated parmesan cheese

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

Sautéed chicken breast and whole wheat linguine are tossed in a vibrant basil pesto, featuring tangy sun-dried tomatoes that provide a bright pop of flavor.

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NUTRITION

Protein

48.2g

Fat

21.6g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

1 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 tbsp Grated parmesan cheese

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, season the cubed chicken breast 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
Stir in the julienned sun-dried tomatoes and baby spinach, cooking for one minute until the spinach just begins to wilt.
5
Drain the pasta, reserving two tablespoons of the cooking water, and add both to the skillet.
6
Remove from heat, toss with the basil pesto until well coated, and garnish with the grated parmesan cheese.