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 oz whole wheat linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

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 whole wheat linguine tossed in a vibrant basil pesto with sun-dried tomatoes and wilted spinach for a savory finish.

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NUTRITION

Protein

48.8g

Fat

20.4g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5 to 7 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.
5
Reduce heat to low, add the baby spinach, and stir until the leaves are just wilted.
6
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet.
7
Remove from heat, stir in the basil pesto until everything is well coated, and serve immediately.