Name: Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast, boneless skinless; 0.5 cup Whole wheat linguine, cooked; 1 tbsp Basil pesto; 2 tbsp Greek yogurt, plain non-fat; 2 tbsp Sun-dried tomatoes, chopped; 1 cup Fresh baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tsp Olive oil

Creamy 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

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with whole wheat linguine in a velvety pesto sauce featuring tangy sun-dried tomatoes and vibrant spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.6g

Fat

18.8g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast, boneless skinless

0.5 cup Whole wheat linguine, cooked

1 tbsp Basil pesto

2 tbsp Greek yogurt, plain non-fat

2 tbsp Sun-dried tomatoes, chopped

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
2
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 6 minutes per side.
3
Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.
4
In the same skillet, reduce heat to low and add the cooked linguine, basil pesto, Greek yogurt, and sun-dried tomatoes.
5
Toss the ingredients together until the pasta is coated in a creamy sauce, then stir in the fresh baby spinach until it begins to wilt.
6
Add the sliced chicken back into the skillet, toss gently to combine, and serve immediately.