Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 oz Brown rice penne 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; 0.25 tsp Garlic powder

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 brown rice pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

51.1g

Fat

28.9g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Brown rice penne 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

0.25 tsp Garlic powder

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PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice penne according to package directions, reserving 2 tablespoons of pasta water before draining.
2
Season the chicken breast with sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through and golden brown.
4
Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized pieces.
5
In the same skillet, lower the heat to medium and add the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach.
6
Stir in the basil pesto and the reserved pasta water, tossing everything together until the spinach is wilted and the pasta is evenly coated.