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 wheat linguine; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 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

Pan-seared chicken breast and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a silky finish.

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NUTRITION

Protein

44.8g

Fat

14.6g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1.25 oz whole wheat linguine

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 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 water to a boil and cook the whole wheat linguine until al dente, then drain.
2
Season the chicken breast with the sea salt and black pepper on both sides.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the cooked linguine and baby spinach to the skillet, tossing until the spinach is just wilted.
7
Stir in the basil pesto and sliced chicken, mixing well to coat everything evenly before serving.