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 oz chicken breast; 1.5 oz chickpea pasta; 1.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 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

Pan-seared chicken breast tossed with chickpea pasta and vibrant basil pesto, featuring the chewy sweetness of sun-dried tomatoes and tender baby spinach.

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NUTRITION

Protein

47.9g

Fat

25g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Cook the chickpea pasta in a pot of boiling salted water until al dente then drain and set aside.
2
Season the chicken breast on both sides with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Transfer the chicken to a cutting board to rest for three minutes before slicing into thin strips.
5
Add the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach back into the skillet.
6
Sauté the mixture for one minute over low heat until the spinach is just wilted.
7
Remove the skillet from the heat and stir in the basil pesto until the pasta and chicken are thoroughly coated.