Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 2 oz Chickpea rotini pasta; 2 tsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh spinach.

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NUTRITION

Protein

55.1g

Fat

20.3g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 oz Chickpea rotini pasta

2 tsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.
2
While pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, cooking for 1 minute until fragrant.
5
Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet with the chicken.
6
Stir in the basil pesto, baby spinach, and lemon juice, tossing until the spinach is wilted and the pasta is evenly coated.