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

Pan-seared chicken breast and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright, herbaceous finish.

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NUTRITION

443kcal
Protein
47.4g
Fat
21.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

2 cup baby spinach

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing.

  • 4

    In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Add the baby spinach to the skillet and toss until just wilted.

  • 6

    Return the sliced chicken and cooked linguine to the skillet, then stir in the basil pesto and reserved pasta water to create a light, silky 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

Pan-seared chicken breast and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright, herbaceous finish.

NUTRITION

443kcal
Protein
47.4g
Fat
21.1g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

2 cup baby spinach

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine until al dente, reserving 2 tablespoons of pasta water before draining.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing.

  • 4

    In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Add the baby spinach to the skillet and toss until just wilted.

  • 6

    Return the sliced chicken and cooked linguine to the skillet, then stir in the basil pesto and reserved pasta water to create a light, silky sauce.