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; 2 tbsp sun-dried tomatoes; 1 tsp extra virgin olive oil; 1 tbsp parmesan cheese; 1 clove garlic; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

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

Sautéed chicken breast tossed with chickpea pasta in a vibrant sun-dried tomato pesto, finished with wilted spinach and a savory parmesan sprinkle.

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NUTRITION

Protein

53.8g

Fat

15.2g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz chickpea pasta

2 tbsp sun-dried tomatoes

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, finely chop the sun-dried tomatoes, garlic, and fresh basil, then mix them with the olive oil in a small bowl to create a rustic pesto.
3
Season the diced chicken breast with sea salt and black pepper.
4
Heat a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
5
Lower the heat to medium and add the cooked pasta, the sun-dried tomato pesto, and the baby spinach to the skillet.
6
Toss everything together for 1-2 minutes until the spinach is wilted and the pasta is evenly coated.
7
Serve immediately topped with a sprinkle of grated parmesan cheese.