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 Boneless skinless chicken breast; 1.5 oz Dry whole wheat linguine; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 1 tsp Extra virgin 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 breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a zesty and satisfying meal.

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NUTRITION

Protein

41.2g

Fat

17.9g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1.5 oz Dry whole wheat linguine

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh 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 pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for one minute until fragrant.
5
Stir in the fresh baby spinach and cook just until wilted.
6
Reserve a splash of pasta water, then drain the linguine and add it to the skillet.
7
Add the basil pesto and the reserved pasta water, tossing everything together until the noodles are evenly coated.