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 pasta; 0.5 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 clove Garlic; 0.5 tsp Olive oil; 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 tangy sun-dried tomatoes and fresh baby spinach for a zesty, nutrient-dense meal.

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NUTRITION

Protein

53.8g

Fat

16.1g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 oz Chickpea pasta

0.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the 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 chopped sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.
5
Drain the pasta, reserving 2 tablespoons of the cooking water.
6
Add the cooked pasta, baby spinach, basil pesto, and reserved pasta water to the skillet.
7
Toss everything together over low heat until the spinach is wilted and the pasta is evenly coated.
8
Squeeze fresh lemon juice over the dish before serving for a bright, clean finish.