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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast tossed with whole grain linguine and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

371kcal
Protein
39.6g
Fat
16.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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

    While pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

  • 3

    Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.

  • 5

    Drain the pasta, reserving 2 tablespoons of pasta water, and add the pasta to the skillet.

  • 6

    Add the basil pesto, lemon juice, and reserved pasta water to the skillet, tossing everything together until the pasta is coated in a glossy sauce.

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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast tossed with whole grain linguine and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of Mediterranean flavor.

NUTRITION

371kcal
Protein
39.6g
Fat
16.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz whole grain linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tsp lemon juice

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 pasta cooks, slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

  • 3

    Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.

  • 5

    Drain the pasta, reserving 2 tablespoons of pasta water, and add the pasta to the skillet.

  • 6

    Add the basil pesto, lemon juice, and reserved pasta water to the skillet, tossing everything together until the pasta is coated in a glossy sauce.