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 oz chicken breast; 0.75 cup chickpea pasta; 1.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

Protein

52.1g

Fat

21.8g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.75 cup chickpea pasta

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
3
While chicken cooks, prepare the chickpea pasta according to package directions, then drain.
4
Remove chicken from the pan, let it rest for 3 minutes, then slice into bite-sized strips.
5
In the same skillet (off the heat), combine the cooked pasta, sliced chicken, baby spinach, and sun-dried tomatoes.
6
Add the basil pesto and toss everything together until the spinach is slightly wilted and the pasta is evenly coated.