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 linguine pasta; 1 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; 0.5 tsp garlic powder; 1 tsp lemon juice

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 and linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh baby spinach for a bright, herbaceous finish.

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NUTRITION

Protein

53.1g

Fat

22.1g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz linguine pasta

1 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

0.5 tsp garlic powder

1 tsp lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While pasta cooks, season the chicken breast with sea salt, black pepper, and garlic powder.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Add the chopped sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach is just wilted.
5
Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.
6
Stir in the basil pesto and lemon juice, adding a bit of pasta water if needed to create a smooth sauce.