Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 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; 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

Pan-seared chicken breast tossed with al dente chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a bright burst of flavor.

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NUTRITION

Protein

51.1g

Fat

21.3g

Carbs

34.5g

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

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 chickpea pasta until al dente according to package directions.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Remove chicken from the pan, let it rest for three minutes, then slice into bite-sized strips.
5
In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing until the spinach is just wilted.
6
Drain the pasta, reserving two tablespoons of the cooking water.
7
Toss the pasta, sliced chicken, pesto, and lemon juice into the skillet with the vegetables.
8
Add the reserved pasta water to the pan to emulsify the sauce and serve immediately.