Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea pasta; 4.5 oz chicken breast; 2 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

Tender chicken breast sautéed with chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes and fresh spinach for a bright, savory finish.

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NUTRITION

Protein

52.2g

Fat

23.5g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

4.5 oz chicken breast

2 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.
2
Dice the chicken breast into small pieces and season them evenly with sea salt and black pepper.
3
Heat the olive oil in a skillet over medium heat and sauté the chicken until it is golden and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for one minute until the garlic is fragrant.
5
Toss the cooked pasta into the skillet along with the basil pesto and baby spinach until the leaves wilt.