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; 1.25 oz Dry linguine; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Pan-seared chicken breast and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory finish.

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NUTRITION

Protein

51.8g

Fat

20.5g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.25 oz Dry linguine

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove 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 linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for one minute until fragrant.
6
Add the cooked linguine, sliced chicken, and basil pesto to the skillet, tossing well to coat everything evenly.
7
Fold in the baby spinach and stir for 30 seconds until it just begins to wilt from the heat of the pasta.
8
Serve immediately in a shallow bowl.