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; 1.5 oz Whole grain linguine; 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 tsp Lemon juice; 1 tbsp Shredded 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 tossed with whole grain linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes and fresh baby spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

53.7g

Fat

25.3g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole grain linguine

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 tsp Lemon juice

1 tbsp Shredded parmesan cheese

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.
5
Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet with the chicken and vegetables.
6
Stir in the basil pesto and lemon juice, adding a bit of reserved pasta water if needed to create a smooth, glossy sauce.
7
Serve immediately topped with shredded parmesan cheese for a finishing touch of savory flavor.