Creamy 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.

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast tossed with whole grain linguine in a vibrant basil pesto sauce, featuring chewy sun-dried tomatoes and a touch of Greek yogurt for a velvety finish.

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NUTRITION

467kcal
Protein
47.4g
Fat
22.9g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 tbsp Plain Greek yogurt

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    Reserve 0.25 cup of the starchy pasta cooking water before draining the noodles into a colander.

  • 3

    Season the chicken breast pieces evenly with the sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    In a small bowl, whisk together the basil pesto, Greek yogurt, and the reserved pasta water until the mixture is smooth.

  • 7

    Reduce the skillet heat to low, add the cooked linguine, and pour the creamy pesto mixture over the pasta.

  • 8

    Toss all ingredients together for 1-2 minutes until the pasta is thoroughly coated and the sauce has thickened to a velvety consistency.

  • 9

    Serve immediately garnished with thinly sliced fresh basil.

Creamy 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.

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine with Sun-Dried Tomatoes

Sautéed chicken breast tossed with whole grain linguine in a vibrant basil pesto sauce, featuring chewy sun-dried tomatoes and a touch of Greek yogurt for a velvety finish.

NUTRITION

467kcal
Protein
47.4g
Fat
22.9g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 tbsp Plain Greek yogurt

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    Reserve 0.25 cup of the starchy pasta cooking water before draining the noodles into a colander.

  • 3

    Season the chicken breast pieces evenly with the sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    In a small bowl, whisk together the basil pesto, Greek yogurt, and the reserved pasta water until the mixture is smooth.

  • 7

    Reduce the skillet heat to low, add the cooked linguine, and pour the creamy pesto mixture over the pasta.

  • 8

    Toss all ingredients together for 1-2 minutes until the pasta is thoroughly coated and the sauce has thickened to a velvety consistency.

  • 9

    Serve immediately garnished with thinly sliced fresh basil.