Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 cup Cooked whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh lemon juice

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 and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

52.6g

Fat

20.9g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Cooked whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.
5
In the same skillet over low heat, add the cooked linguine, basil pesto, sun-dried tomatoes, and fresh lemon juice.
6
Toss the pasta frequently for 1-2 minutes until the noodles are well-coated and heated through.
7
Add the baby spinach and continue to toss just until the leaves begin to wilt.
8
Return the sliced chicken to the pan, give it one final toss to combine, and serve immediately.