YOUR SOLIN GENERATED RECIPE
Pesto Chicken Pasta with Sun-Dried Tomatoes
Sautéed chicken breast tossed with vibrant basil pesto and tangy sun-dried tomatoes, served over a bed of tender zucchini noodles or protein-rich chickpea pasta.
INGREDIENTS
4 oz chicken breast
1 tbsp basil pesto
0.13 cup sun-dried tomatoes
1 large zucchini
1 oz chickpea pasta
0 tsp olive oil
2 cloves garlic
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions for one serving.
While the pasta cooks, use a spiralizer to turn the zucchini into noodles and set aside on a paper towel to drain excess moisture.
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.
Stir in the basil pesto and lemon juice, tossing the chicken mixture until every piece is coated in the vibrant sauce.
In a separate small skillet, flash-sauté the zucchini noodles for 2 minutes until just tender but still snappy.
Divide the chicken mixture in half; serve one portion over the chickpea pasta and the other over the zucchini noodles for a low-carb option.