Name: Pesto Chicken Pasta 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; 2 oz whole wheat penne pasta; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Pan-seared chicken breast and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

46.1g

Fat

20.4g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 oz whole wheat penne pasta

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat 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, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.
4
Reduce the heat to low and stir in the sun-dried tomatoes and fresh baby spinach, cooking just until the spinach begins to wilt.
5
Drain the pasta, reserving two tablespoons of the cooking water, and add both to the skillet with the chicken and vegetables.
6
Add the basil pesto to the skillet and toss everything together until the pasta is well coated and the sauce is creamy.
7
Serve immediately in a shallow bowl while hot.