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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole grain pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

487kcal
Protein
50.7g
Fat
22.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz whole wheat penne pasta

1.5 tbsp basil pesto

2 tbsp dry-packed sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season them evenly 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

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

  • 5

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 6

    Drain the pasta, reserving a small amount of pasta water, then add the pasta to the skillet with the chicken and vegetables.

  • 7

    Remove the skillet from the heat, add the basil pesto, and toss everything together until well coated, adding a splash of pasta water if needed for creaminess.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and whole grain pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh baby spinach.

NUTRITION

487kcal
Protein
50.7g
Fat
22.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 oz whole wheat penne pasta

1.5 tbsp basil pesto

2 tbsp dry-packed sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season them evenly 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

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

  • 5

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 6

    Drain the pasta, reserving a small amount of pasta water, then add the pasta to the skillet with the chicken and vegetables.

  • 7

    Remove the skillet from the heat, add the basil pesto, and toss everything together until well coated, adding a splash of pasta water if needed for creaminess.