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 Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Pan-seared chicken and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and tender wilted spinach.

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NUTRITION

Protein

49.1g

Fat

20.5g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine until al dente.
2
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Add minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute.
5
Stir in the baby spinach and cook until just wilted.
6
Drain the pasta and add it to the skillet with the chicken and vegetables.
7
Remove from heat, add the basil pesto, and toss until the noodles are thoroughly coated.