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

Sautéed chicken breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

469kcal
Protein
46.6g
Fat
24.4g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.25 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

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PREPARATION

  • 1

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

  • 2

    Reserve 1 tablespoon of the starchy pasta water before draining the noodles.

  • 3

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

  • 4

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

  • 5

    Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

  • 6

    In the same skillet, reduce the heat to medium and add the minced garlic and julienned sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 7

    Add the baby spinach to the skillet and toss gently for 30 seconds until it just begins to wilt.

  • 8

    Return the sliced chicken and cooked linguine to the skillet, then add the basil pesto and the reserved pasta water.

  • 9

    Toss all ingredients together until the pasta is coated in a glossy green sauce and serve immediately.

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

Sautéed chicken breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

NUTRITION

469kcal
Protein
46.6g
Fat
24.4g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.25 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

PREPARATION

  • 1

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

  • 2

    Reserve 1 tablespoon of the starchy pasta water before draining the noodles.

  • 3

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

  • 4

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

  • 5

    Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

  • 6

    In the same skillet, reduce the heat to medium and add the minced garlic and julienned sun-dried tomatoes, sautéing for 1 minute until fragrant.

  • 7

    Add the baby spinach to the skillet and toss gently for 30 seconds until it just begins to wilt.

  • 8

    Return the sliced chicken and cooked linguine to the skillet, then add the basil pesto and the reserved pasta water.

  • 9

    Toss all ingredients together until the pasta is coated in a glossy green sauce and serve immediately.