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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and brown rice pasta tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

538kcal
Protein
46.5g
Fat
23.4g
Carbs
37.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz brown rice penne pasta

1.5 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 clove garlic

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

  • 2

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

  • 3

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

  • 4

    Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Lower the heat and stir in the baby spinach, allowing it to wilt slightly from the residual heat.

  • 6

    Drain the pasta, reserving 2 tablespoons of the pasta water.

  • 7

    Add the cooked pasta, basil pesto, and reserved pasta water to the skillet, tossing everything together until the pasta is evenly coated and glossy.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and brown rice pasta tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh baby spinach.

NUTRITION

538kcal
Protein
46.5g
Fat
23.4g
Carbs
37.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz brown rice penne pasta

1.5 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 clove garlic

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

  • 2

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

  • 3

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

  • 4

    Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Lower the heat and stir in the baby spinach, allowing it to wilt slightly from the residual heat.

  • 6

    Drain the pasta, reserving 2 tablespoons of the pasta water.

  • 7

    Add the cooked pasta, basil pesto, and reserved pasta water to the skillet, tossing everything together until the pasta is evenly coated and glossy.