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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast and whole wheat linguine tossed in a vibrant basil pesto, featuring tangy sun-dried tomatoes and tender spinach for a bright, herbaceous finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
49.1g
Fat
19.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat linguine

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp basil pesto

1 tbsp pasta water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a large pot of water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

    Transfer the chicken to a cutting board, let it rest for 2 minutes, and then slice into thin strips.

  • 5

    In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is wilted.

  • 6

    Add the cooked linguine, sliced chicken, and basil pesto to the skillet, tossing with the pasta water until the sauce is creamy and well combined.

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.

Pesto Chicken Linguine with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast and whole wheat linguine tossed in a vibrant basil pesto, featuring tangy sun-dried tomatoes and tender spinach for a bright, herbaceous finish.

NUTRITION

443kcal
Protein
49.1g
Fat
19.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat linguine

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tbsp basil pesto

1 tbsp pasta water

PREPARATION

  • 1

    Bring a large pot of water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

    Transfer the chicken to a cutting board, let it rest for 2 minutes, and then slice into thin strips.

  • 5

    In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is wilted.

  • 6

    Add the cooked linguine, sliced chicken, and basil pesto to the skillet, tossing with the pasta water until the sauce is creamy and well combined.