Chicken Pesto Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Pesto Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Sun-Dried Tomatoes

Tender chicken breast sautéed with whole wheat penne and vibrant basil pesto, tossed with tangy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

470kcal
Protein
49.1g
Fat
23g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

  • 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 sear the chicken until golden brown and cooked through, approximately 6-8 minutes.

  • 4

    Reduce the heat to medium, add the minced garlic and sun-dried tomatoes to the skillet, and sauté for 1 minute until the garlic is fragrant.

  • 5

    Add the baby spinach to the skillet and stir until just wilted, then turn off the heat.

  • 6

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

Chicken Pesto Pasta with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Pesto Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Sun-Dried Tomatoes

Tender chicken breast sautéed with whole wheat penne and vibrant basil pesto, tossed with tangy sun-dried tomatoes for a burst of Mediterranean flavor.

NUTRITION

470kcal
Protein
49.1g
Fat
23g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole wheat penne

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

  • 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 sear the chicken until golden brown and cooked through, approximately 6-8 minutes.

  • 4

    Reduce the heat to medium, add the minced garlic and sun-dried tomatoes to the skillet, and sauté for 1 minute until the garlic is fragrant.

  • 5

    Add the baby spinach to the skillet and stir until just wilted, then turn off the heat.

  • 6

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