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; 1.5 oz Whole wheat linguine; 1.5 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh lemon juice

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 garlic and tossed with whole wheat linguine in a vibrant, herbaceous pesto sauce featuring tangy sun-dried tomatoes.

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NUTRITION

Protein

46.3g

Fat

21.1g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat linguine

1.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh lemon juice

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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, black pepper, and garlic powder.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.
4
Lower the heat to medium and stir in the julienned sun-dried tomatoes and baby spinach, sautéing until the spinach is just wilted.
5
Reserve 2 tablespoons of the starchy pasta water, then drain the linguine and add it to the skillet with the chicken and vegetables.
6
Add the basil pesto, fresh lemon juice, and reserved pasta water to the skillet, tossing everything together until the noodles are silkily coated and the sauce is emulsified.