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; 0.5 cup Whole wheat penne; 1.5 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tbsp Parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

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 tossed with whole wheat penne and vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

49.5g

Fat

25.4g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Whole wheat penne

1.5 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 6 minutes per side.
3
Remove the chicken from the pan and let it rest for 3 minutes before slicing into bite-sized strips.
4
In the same skillet, add the sun-dried tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.
5
Add the cooked whole wheat penne and sliced chicken back into the skillet with the vegetables.
6
Stir in the basil pesto, tossing all ingredients together until the pasta is evenly coated and everything is heated through.
7
Transfer the pasta to a bowl and finish with a garnish of grated parmesan cheese.