Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz whole wheat linguine; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 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

Tender chicken breast and whole grain linguine tossed in a vibrant basil pesto, featuring sun-dried tomatoes for a sweet and savory burst of flavor.

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NUTRITION

Protein

37.2g

Fat

18.8g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
2
While the pasta cooks, season the cubed chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Add the minced garlic and julienned sun-dried tomatoes to the skillet, stirring for one minute until fragrant.
5
Toss in the baby spinach and cook just until wilted, then remove the skillet from heat.
6
Drain the linguine and add it to the skillet along with the basil pesto and lemon juice, tossing well to coat everything evenly.