Pesto Chicken and Tomato Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken and Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Tomato Pasta

Tender sautéed chicken and chickpea pasta tossed in a vibrant basil pesto with burst cherry tomatoes and wilted spinach for a fragrant and satisfying meal.

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NUTRITION

468kcal
Protein
48.9g
Fat
19.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Cook chickpea pasta in a pot of boiling salted water according to package instructions until al dente.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 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

    Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2-3 minutes until the tomatoes begin to soften and blister.

  • 5

    Stir in the baby spinach and cook until just wilted, then add the cooked pasta and basil pesto to the pan.

  • 6

    Toss all ingredients together until the pasta and chicken are evenly coated in the pesto and heated through before serving.

Pesto Chicken and Tomato Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken and Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Tomato Pasta

Tender sautéed chicken and chickpea pasta tossed in a vibrant basil pesto with burst cherry tomatoes and wilted spinach for a fragrant and satisfying meal.

NUTRITION

468kcal
Protein
48.9g
Fat
19.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 oz Chickpea pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Cook chickpea pasta in a pot of boiling salted water according to package instructions until al dente.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 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

    Add the minced garlic and halved cherry tomatoes to the skillet, cooking for 2-3 minutes until the tomatoes begin to soften and blister.

  • 5

    Stir in the baby spinach and cook until just wilted, then add the cooked pasta and basil pesto to the pan.

  • 6

    Toss all ingredients together until the pasta and chicken are evenly coated in the pesto and heated through before serving.