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; 1.5 oz Whole wheat penne pasta; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 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

Pan-seared chicken breast and sun-dried tomatoes tossed in a vibrant basil pesto with whole wheat pasta for a savory, nutrient-dense dinner.

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NUTRITION

Protein

50.1g

Fat

20.4g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Boil a pot of salted water and cook the whole wheat penne until al dente.
2
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Remove chicken from the pan, let it rest for two minutes, then slice into strips.
5
In the same skillet, sauté minced garlic and sun-dried tomatoes for 1 minute until fragrant.
6
Add baby spinach to the skillet and toss until just wilted.
7
Drain the pasta and add it to the skillet along with the sliced chicken.
8
Stir in the basil pesto and lemon juice, tossing until every noodle is evenly coated.
9
Serve immediately while warm.