Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 oz chickpea pasta; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 2 cup baby spinach; 0.5 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Pesto Chicken Pasta 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 Pasta with Sun-Dried Tomatoes

Sautéed chicken breast tossed with chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory finish.

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NUTRITION

Protein

46.0g

Fat

15.5g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

2 cup baby spinach

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil the chickpea pasta in salted water until al dente according to package directions, then drain and set aside.
2
Dice the chicken breast into bite-sized pieces and season evenly 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 to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
5
Add the minced garlic and sun-dried tomatoes to the pan, stirring for 1 minute until the garlic is fragrant.
6
Lower the heat and add the baby spinach, tossing until the leaves are just wilted.
7
Fold in the cooked chickpea pasta and basil pesto, stirring until all ingredients are thoroughly coated and heated through.
8
Serve immediately in a shallow bowl.