Name: Sun-Dried Tomato Pesto Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 oz Chickpea pasta; 1 tbsp Sun-dried tomato pesto; 1 cup Baby spinach; 2 tbsp Sun-dried tomatoes; 1 clove Garlic; 0.25 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Pasta

Pan-seared chicken tossed with chickpea pasta in a vibrant sun-dried tomato pesto, featuring wilted spinach for a zesty and nutrient-dense dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.3g

Fat

19.4g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Sun-dried tomato pesto

1 cup Baby spinach

2 tbsp Sun-dried tomatoes

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized strips.
5
In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for one minute until fragrant.
6
Reduce heat to low, then add the cooked pasta, sliced chicken, sun-dried tomato pesto, and baby spinach to the skillet.
7
Toss everything together until the spinach is slightly wilted and the pasta is evenly coated in the zesty pesto.