Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked whole grain linguine; 1.5 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; 1 tsp lemon juice; 1 clove garlic

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 breast tossed with whole grain linguine and a vibrant basil pesto, featuring chewy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

46.5g

Fat

21.1g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked whole grain linguine

1.5 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

1 tsp lemon juice

1 clove garlic

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.
3
Remove chicken from the pan, let it rest for 3 minutes, then slice into thin strips.
4
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Add the baby spinach to the pan and cook until just wilted.
6
Stir in the cooked linguine, basil pesto, and lemon juice, tossing until the pasta is evenly coated and heated through.
7
Add the sliced chicken back to the skillet, toss gently to combine, and serve immediately.