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; 1.5 oz Brown rice penne; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 brown rice pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted baby spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.4g

Fat

21.6g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.
2
While the pasta cooks, slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4
Add the chicken to the skillet and sauté for 5 to 7 minutes until golden brown and cooked through.
5
Stir in the sun-dried tomatoes and baby spinach, cooking for about 1 minute until the spinach is just wilted.
6
Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta to the skillet with the chicken.
7
Remove the skillet from the heat, add the basil pesto and the reserved pasta water, then toss everything together until well-coated.