Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 oz Brown rice linguine; 0.5 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

Sautéed chicken breast tossed with brown rice linguine in a vibrant basil pesto sauce, accented by tangy sun-dried tomatoes and fresh baby spinach for a bright, savory finish.

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NUTRITION

Protein

50.6g

Fat

18.2g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice linguine

0.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the brown rice linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast pieces with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Reduce the heat to medium and stir in the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.
5
Add the baby spinach to the skillet and toss gently until just wilted.
6
Drain the pasta, reserving 2 tablespoons of pasta water, then add the pasta and reserved water to the skillet.
7
Stir in the basil pesto and lemon juice, tossing everything together until the noodles are evenly coated and the sauce is glossy.