Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz linguine; 2 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tbsp parmesan cheese; 0.5 tbsp 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 strips tossed with al dente linguine in a vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a silky finish.

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NUTRITION

Protein

43.5g

Fat

32.1g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz linguine

2 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp parmesan cheese

0.5 tbsp 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 until al dente. Reserve 2 tablespoons of the pasta water before draining.
2
While the pasta is boiling, slice the chicken breast into thin strips and season them with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and fully cooked through, approximately 5 to 6 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.
5
Lower the heat to medium-low. Add the cooked linguine, baby spinach, basil pesto, and the reserved pasta water to the skillet.
6
Toss all ingredients together continuously until the spinach has wilted and the sauce has emulsified to coat the pasta evenly.
7
Remove from heat and serve immediately, garnished with a sprinkle of parmesan cheese.