Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 oz Dry whole grain linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

Sautéed chicken and whole grain linguine are tossed in a vibrant basil pesto with tangy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

51.4g

Fat

21.2g

Carbs

29.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Dry whole grain linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

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 large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast evenly with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Remove the chicken from the skillet and let it rest for three minutes before slicing it into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for one minute until the garlic is fragrant.
6
Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet with the garlic and tomatoes.
7
Add the sliced chicken and basil pesto to the skillet, tossing everything together to coat the noodles evenly.
8
Fold in the baby spinach and stir for thirty seconds until it just begins to wilt from the residual heat.
9
Serve the pasta immediately in a shallow bowl while warm.