Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 1.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

38.4g

Fat

20.3g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta 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, black pepper, and garlic powder.
3
Heat the 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 fresh spinach, allowing the spinach to wilt for about 1 minute.
5
Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet.
6
Add the basil pesto and the reserved pasta water to the skillet, tossing everything together until the chicken and pasta are evenly coated and creamy.