Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast; 1.5 oz dry chickpea penne pasta; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 and chickpea penne tossed in a vibrant basil pesto with sun-dried tomatoes and wilted spinach for a savory and satisfying meal.

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NUTRITION

Protein

38.5g

Fat

18.5g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz boneless skinless chicken breast

1.5 oz dry chickpea penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Boil a pot of water and cook the chickpea penne until al dente, then drain.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for one minute until fragrant.
5
Toss in the fresh baby spinach and sauté until it just begins to wilt.
6
Add the cooked pasta and basil pesto to the skillet.
7
Stir everything together over low heat until the pasta is coated in the vibrant sauce and serve warm.