Name: Sun-Dried Tomato Pesto Chicken Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 cup cooked whole wheat penne; 1.5 tbsp sun-dried tomato pesto; 1 cup fresh baby spinach; 1 tbsp shaved parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Pesto Chicken Penne

Sautéed chicken breast tossed with whole wheat penne and a vibrant sun-dried tomato pesto, finished with fresh spinach and a sprinkle of salty parmesan.

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NUTRITION

Protein

52.8g

Fat

21.1g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked whole wheat penne

1.5 tbsp sun-dried tomato pesto

1 cup fresh baby spinach

1 tbsp shaved parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 clove garlic

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PREPARATION

1
Bring a pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
2
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.
4
Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
5
Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.
6
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
7
Reduce the heat to low and add the cooked penne, sliced chicken, sun-dried tomato pesto, and fresh baby spinach to the skillet.
8
Toss all ingredients together for 1-2 minutes until the spinach is wilted and the pasta is thoroughly coated.
9
Serve immediately in a bowl topped with the shaved parmesan cheese.