Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 oz Chickpea pasta; 1 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

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 chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

43.4g

Fat

21.6g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 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

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast pieces 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
Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.
5
Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet with the chicken and vegetables.
6
Add the basil pesto and lemon juice to the skillet, tossing everything together until well-coated, adding a bit of pasta water if needed for a smooth consistency.