Pesto Chicken with Sundried Tomato Pasta

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

Pesto Chicken with Sundried Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken with Sundried Tomato Pasta

Pan-seared chicken breast tossed with whole wheat pasta and vibrant basil pesto, featuring tangy sundried tomatoes for a burst of savory flavor.

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NUTRITION

500kcal
Protein
51.2g
Fat
21.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tbsp Lemon juice

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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

    Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the whole wheat penne according to the package instructions and drain.

  • 5

    Remove the chicken from the pan, let it rest for 3 minutes, then slice into bite-sized strips.

  • 6

    In the same skillet, add the minced garlic and chopped sundried tomatoes, sautéing for 1 minute until fragrant.

  • 7

    Add the baby spinach to the skillet and stir until just wilted.

  • 8

    Return the chicken and cooked pasta to the skillet, then stir in the basil pesto and lemon juice until everything is well coated and heated through.

Pesto Chicken with Sundried Tomato Pasta

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

Pesto Chicken with Sundried Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken with Sundried Tomato Pasta

Pan-seared chicken breast tossed with whole wheat pasta and vibrant basil pesto, featuring tangy sundried tomatoes for a burst of savory flavor.

NUTRITION

500kcal
Protein
51.2g
Fat
21.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Whole wheat penne

1 tbsp Basil pesto

2 tbsp Sundried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tbsp Lemon juice

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

    Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the whole wheat penne according to the package instructions and drain.

  • 5

    Remove the chicken from the pan, let it rest for 3 minutes, then slice into bite-sized strips.

  • 6

    In the same skillet, add the minced garlic and chopped sundried tomatoes, sautéing for 1 minute until fragrant.

  • 7

    Add the baby spinach to the skillet and stir until just wilted.

  • 8

    Return the chicken and cooked pasta to the skillet, then stir in the basil pesto and lemon juice until everything is well coated and heated through.