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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast tossed with al dente chickpea pasta and a vibrant basil pesto, featuring savory sun-dried tomatoes and wilted baby spinach.

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NUTRITION

509kcal
Protein
54.0g
Fat
20.6g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp 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 chickpea pasta according to the package directions until al dente.

  • 2

    While the pasta boils, cut the chicken breast into bite-sized cubes and season them evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, stirring for about one minute until the garlic is fragrant.

  • 5

    Drain the pasta, reserving a small splash of pasta water, and add the pasta to the skillet with the chicken.

  • 6

    Add the baby spinach and basil pesto to the pan, tossing gently over low heat until the spinach is just wilted and the pasta is thoroughly coated.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast tossed with al dente chickpea pasta and a vibrant basil pesto, featuring savory sun-dried tomatoes and wilted baby spinach.

NUTRITION

509kcal
Protein
54.0g
Fat
20.6g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package directions until al dente.

  • 2

    While the pasta boils, cut the chicken breast into bite-sized cubes and season them evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

  • 4

    Add the minced garlic and sun-dried tomatoes to the skillet, stirring for about one minute until the garlic is fragrant.

  • 5

    Drain the pasta, reserving a small splash of pasta water, and add the pasta to the skillet with the chicken.

  • 6

    Add the baby spinach and basil pesto to the pan, tossing gently over low heat until the spinach is just wilted and the pasta is thoroughly coated.