Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup chickpea pasta; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright, herbaceous finish.

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NUTRITION

Protein

56.1g

Fat

17.1g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup chickpea pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin, bite-sized strips.
5
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant and lightly softened.
6
Add the baby spinach and sun-dried tomatoes to the skillet, stirring constantly until the spinach is just wilted.
7
Turn the heat down to low and add the cooked chickpea pasta, sliced chicken, and basil pesto to the pan.
8
Toss all ingredients together gently until the pasta is thoroughly coated and the dish is heated through.