Name: Creamy Pesto Chicken Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1.5 oz whole wheat linguine; 1.5 tbsp basil pesto; 2 tbsp nonfat Greek yogurt; 1 cup baby spinach; 0.5 cup cherry tomatoes; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Linguine

Pan-seared chicken breast tossed with whole wheat linguine in a velvety, vibrant basil pesto sauce made creamy with a touch of Greek yogurt.

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NUTRITION

Protein

49.1g

Fat

20.3g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1.5 tbsp basil pesto

2 tbsp nonfat Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat 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 olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Remove the chicken to a plate to rest, then in the same skillet, sauté the minced garlic and halved cherry tomatoes until softened.
5
Add the baby spinach to the skillet and stir for 1 minute until just wilted.
6
In a small bowl, whisk together the basil pesto and nonfat Greek yogurt until smooth and well combined.
7
Slice the rested chicken and toss it into the skillet along with the cooked linguine and the creamy pesto sauce, stirring until everything is evenly coated.