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; 1.25 oz whole grain linguine; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 breast and whole grain linguine tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh baby spinach.

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NUTRITION

Protein

42.6g

Fat

18.3g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole grain linguine

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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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 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, let it rest for a few minutes, then slice into thin strips.
5
In the same skillet, add the minced garlic and baby spinach, sautéing for about 1 minute until the spinach is just wilted.
6
Drain the pasta, reserving two tablespoons of the cooking water.
7
Add the cooked pasta, sliced chicken, basil pesto, sun-dried tomatoes, and reserved pasta water to the skillet.
8
Toss everything together over low heat until the sauce is creamy and the ingredients are evenly coated.