Name: Pesto Chicken Pasta 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 whole wheat penne; 1.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 clove garlic; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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 breast and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

50.8g

Fat

24.7g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat, then add the chicken and minced garlic.
4
Sauté the chicken for 5-7 minutes until golden brown and cooked through.
5
Add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach is just wilted.
6
Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.
7
Remove from heat and stir in the basil pesto until everything is evenly coated, adding a bit of pasta water if needed for a silky consistency.