Name: Pesto Chicken Linguine 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; 1.5 oz Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Lemon juice

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 tossed with al dente linguine and a vibrant basil pesto, accented by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

45.4g

Fat

19.1g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Lemon juice

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PREPARATION

1
Boil a pot of salted water and cook the linguine according to package directions until al dente.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
4
Remove chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the baby spinach to the skillet and toss until just wilted.
7
Drain the pasta, reserving 2 tablespoons of the cooking water.
8
Add the pasta, chicken, pesto, lemon juice, and reserved water to the skillet, tossing until everything is well-coated and glossy.