Name: Pesto Chicken with Sundried Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.75 cup Cooked brown rice penne; 1 tbsp Basil pesto; 2 tbsp Sundried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 tbsp Grated parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Pesto Chicken with Sundried Tomato Pasta

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

YOUR SOLIN GENERATED RECIPE

Pesto Chicken with Sundried Tomato Pasta

Pan-seared chicken breast and gluten-free pasta tossed in a vibrant basil pesto with tangy sundried tomatoes and wilted spinach for a savory, aromatic finish.

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NUTRITION

Protein

43.9g

Fat

22.2g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.75 cup Cooked brown rice penne

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
5
In the same skillet, add the minced garlic and chopped sundried tomatoes, sautéing for 1 minute until fragrant.
6
Add the baby spinach to the pan and stir until it just begins to wilt.
7
Reduce heat to low and add the cooked brown rice penne, basil pesto, and sliced chicken to the skillet.
8
Toss all ingredients together until well combined and heated through.
9
Serve immediately topped with a sprinkle of grated parmesan cheese.