Name: Pesto Chicken Pasta 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 wheat penne pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 tsp Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pesto Chicken Pasta 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 Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

50.4g

Fat

23.2g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large 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, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
5
Add the minced garlic and sun-dried tomatoes to the pan, cooking for 1 minute until the garlic is fragrant.
6
Stir in the baby spinach and cook just until the leaves begin to wilt.
7
Drain the pasta, reserving 2 tablespoons of the cooking water.
8
Add the pasta, basil pesto, and reserved water to the skillet, tossing everything together until the chicken and noodles are coated in the vibrant sauce.