Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat linguine; 4.5 oz boneless skinless chicken breast; 1 tsp extra virgin olive oil; 1 clove garlic; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tbsp basil pesto; 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

Tender chicken breast sautéed with aromatic garlic and tossed with whole wheat linguine in a vibrant, herbaceous basil pesto. Sun-dried tomatoes add a chewy, sweet-tart pop of flavor.

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NUTRITION

Protein

46.0g

Fat

21.2g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat linguine

4.5 oz boneless skinless chicken breast

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tbsp basil pesto

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, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Mince the garlic and add it to the skillet with the chicken, cooking for 1 minute until fragrant.
5
Stir in the sun-dried tomatoes and baby spinach, cooking just until the spinach is wilted.
6
Drain the pasta, reserving a small splash of the cooking water, and add the noodles directly into the skillet.
7
Add the basil pesto and the reserved pasta water, tossing everything together until the linguine is evenly coated and glossy.