Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 oz Brown rice pasta; 1.5 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tbsp Parmesan cheese

Pesto Chicken Pasta 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 Pasta with Sun-Dried Tomatoes

Sautéed chicken breast and gluten-free pasta tossed in a fragrant basil pesto with tangy sun-dried tomatoes for a bright and savory finish.

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NUTRITION

Protein

52.6g

Fat

25.7g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 oz Brown rice pasta

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tbsp Parmesan cheese

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PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.
2
While pasta cooks, season the chicken breast pieces with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Lower the heat and stir in the sun-dried tomatoes and baby spinach, allowing the greens to wilt slightly.
5
Reserve a splash of pasta water, then drain the pasta and add it to the skillet.
6
Add the basil pesto and the reserved pasta water, tossing everything together until the pasta is coated in a silky sauce.
7
Serve immediately topped with a sprinkle of shredded parmesan cheese.