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 Boneless skinless chicken breast; 1.5 oz Whole wheat linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes in oil; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh lemon juice; 1 tbsp Starchy pasta water

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

Pan-seared chicken breast tossed with whole wheat linguine and tangy sun-dried tomatoes in a fragrant basil pesto.

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NUTRITION

Protein

51.0g

Fat

23.3g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 oz Whole wheat linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes in oil

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

1 tbsp Starchy pasta water

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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
While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.
3
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 and cooked through.
4
Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
5
Reserve one tablespoon of the starchy pasta water, then drain the linguine.
6
In the same skillet used for the chicken, add the cooked linguine, sliced chicken, basil pesto, sun-dried tomatoes, and baby spinach.
7
Add the reserved pasta water and fresh lemon juice, tossing everything together over low heat until the spinach is slightly wilted and the sauce is creamy.