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

Sautéed chicken breast tossed with whole wheat pasta and a vibrant basil pesto, featuring tangy sundried tomatoes and wilted spinach for a savory finish.

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NUTRITION

470kcal
Protein
50.0g
Fat
19.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat pasta

1 tbsp basil pesto

1 tbsp sundried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Cook the whole wheat pasta in boiling water according to package directions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with sea salt and black pepper.

  • 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

    Stir in the chopped sundried tomatoes and fresh baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 5

    Add the cooked pasta and basil pesto to the skillet, tossing everything together until the pasta is well-coated and the meal is 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

Sautéed chicken breast tossed with whole wheat pasta and a vibrant basil pesto, featuring tangy sundried tomatoes and wilted spinach for a savory finish.

NUTRITION

470kcal
Protein
50.0g
Fat
19.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat pasta

1 tbsp basil pesto

1 tbsp sundried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Cook the whole wheat pasta in boiling water according to package directions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with sea salt and black pepper.

  • 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

    Stir in the chopped sundried tomatoes and fresh baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 5

    Add the cooked pasta and basil pesto to the skillet, tossing everything together until the pasta is well-coated and the meal is heated through.