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 Boneless skinless chicken breast; 0.5 cup Cooked whole wheat linguine; 1.5 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 2 cup Fresh baby spinach; 1 clove Garlic; 1 tsp Extra virgin olive oil; 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 breast and al dente linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

43.7g

Fat

21.7g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked whole wheat linguine

1.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

2 cup Fresh baby spinach

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips.
5
In the same skillet, add the minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the fresh baby spinach to the skillet and toss for 1-2 minutes until the leaves are just wilted.
7
Incorporate the cooked whole wheat linguine and basil pesto into the skillet, tossing thoroughly to ensure the pasta and vegetables are well coated.
8
Return the sliced chicken to the pan, toss once more to combine and heat through, then serve immediately.