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 boneless skinless chicken breast; 1.25 oz whole wheat linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 0.5 tsp extra virgin olive oil; 1 clove garlic; 1 tsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Sautéed chicken breast tossed with whole grain linguine and vibrant basil pesto, accented by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

50.4g

Fat

19.9g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

1 clove garlic

1 tsp fresh lemon juice

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 linguine according to package directions until al dente.
2
While the pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.
4
Reduce the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Add the fresh baby spinach to the skillet and toss until just wilted.
6
Drain the pasta, reserving 2 tablespoons of the cooking water.
7
Add the cooked linguine, basil pesto, lemon juice, and reserved pasta water to the skillet.
8
Toss everything together until the pasta is well-coated and the chicken is evenly distributed. Serve immediately.