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; 1 oz dry linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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 and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright and savory finish.

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NUTRITION

Protein

51.3g

Fat

18.2g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz dry linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 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 large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
Season the chicken breast evenly on both sides with the sea salt and black pepper.
3
Heat the olive oil in a large non-stick skillet over medium-high heat.
4
Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
5
Remove the chicken from the pan and let it rest for 2 minutes before slicing into thin strips.
6
In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for 1 minute until the spinach begins to wilt.
7
Add the cooked linguine, sliced chicken, basil pesto, and lemon juice to the skillet.
8
Toss all ingredients together over low heat until the pasta is thoroughly coated and the dish is heated through.