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; 0.25 cup Cooked chickpea pasta; 0.5 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.0g

Fat

14.5g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Cooked chickpea pasta

0.5 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Cook chickpea pasta according to package directions; drain and set aside.
2
Heat olive oil in a large skillet over medium-high heat.
3
Season chicken breast pieces with sea salt and black pepper.
4
Sauté chicken in the skillet until golden brown and cooked through, about 5-7 minutes.
5
Add minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.
6
Reduce heat to low, then add the cooked pasta and fresh baby spinach.
7
Stir in the basil pesto, tossing everything together until the spinach is wilted and the pasta is evenly coated.