Name: Pesto Chicken Linguine 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 oz Whole grain linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 1 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Pasta water

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 tossed with whole grain linguine and a vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory, aromatic finish.

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NUTRITION

Protein

44.5g

Fat

18.1g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Whole grain linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pasta water

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PREPARATION

1
Boil a pot of water and cook linguine according to package directions until al dente, reserving one tablespoon of pasta water before draining.
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, about 5-6 minutes per side.
4
Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the baby spinach to the skillet and toss until just wilted.
7
Return the sliced chicken and cooked pasta to the skillet.
8
Stir in the basil pesto and the reserved pasta water, tossing everything together until the noodles are silkily coated.