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; 1.5 oz Chickpea pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.5 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 wilted spinach.

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NUTRITION

Protein

53.8g

Fat

19.2g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the diced chicken breast with sea salt and black pepper.
3
Heat a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add the chopped sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach is just wilted.
5
Drain the pasta, reserving a tablespoon of pasta water, and add the pasta to the skillet with the chicken and vegetables.
6
Remove from heat and stir in the basil pesto, lemon juice, and reserved pasta water until everything is evenly coated.