Name: Sun-Dried Tomato Pesto Chicken Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Whole wheat penne; 1 tbsp Sun-dried tomato pesto; 1 tsp Extra virgin olive oil; 1 cup Fresh baby spinach; 2 tbsp Sun-dried tomatoes; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Penne

Sautéed chicken breast and whole wheat penne are tossed in a vibrant sun-dried tomato pesto, creating a savory and aromatic dish brightened with fresh spinach.

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NUTRITION

Protein

42.5g

Fat

17.5g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Whole wheat penne

1 tbsp Sun-dried tomato pesto

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

2 tbsp Sun-dried tomatoes

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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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, season the chicken breast with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, approximately 5-7 minutes.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.
5
Drain the pasta, reserving a small splash of pasta water, and add the penne to the skillet with the chicken.
6
Stir in the sun-dried tomato pesto and baby spinach, tossing until the spinach is slightly wilted and the pasta is evenly coated.
7
Finish with a squeeze of fresh lemon juice and serve immediately.