Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 oz Chickpea penne pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 sautéed chicken breast tossed with protein-rich chickpea pasta and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of savory flavor.

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NUTRITION

Protein

54.9g

Fat

24.2g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente according to package directions.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with the sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Sauté the chicken pieces until golden brown and cooked through, approximately 6 to 8 minutes.
5
Add the minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.
6
Add the baby spinach to the skillet and toss briefly until the leaves are just wilted.
7
Drain the cooked pasta and add it directly to the skillet along with the basil pesto.
8
Toss all ingredients together until the pasta and chicken are thoroughly and evenly coated in the pesto sauce.