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 oz Chickpea pasta; 1.5 tbsp Sun-dried tomato pesto; 1 cup Baby spinach; 0.5 cup Zucchini; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Grated parmesan cheese

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 breast tossed with protein-rich chickpea pasta and a vibrant sun-dried tomato pesto, featuring tender zucchini and wilted spinach for a savory, nutrient-dense bite.

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NUTRITION

Protein

55.4g

Fat

24.3g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Chickpea pasta

1.5 tbsp Sun-dried tomato pesto

1 cup Baby spinach

0.5 cup Zucchini

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the chicken and sliced zucchini to the skillet, sautéing until the chicken is golden brown and cooked through.
5
Lower the heat to medium and stir in the baby spinach, allowing it to wilt for about 1 minute.
6
Drain the pasta, reserving two tablespoons of the cooking water.
7
Add the cooked pasta, sun-dried tomato pesto, and reserved pasta water to the skillet, tossing everything together until well-coated.
8
Serve immediately topped with grated parmesan cheese.