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 oz whole wheat linguine; 1 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; 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

Pan-seared chicken breast and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.1g

Fat

20.6g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1 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

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the linguine until al dente, then drain and set aside.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat the 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 it into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for one minute until fragrant.
6
Add the baby spinach to the skillet and stir until it begins to wilt.
7
Return the sliced chicken and cooked linguine to the pan.
8
Stir in the basil pesto and lemon juice, tossing everything together until well-coated and heated through.