Pesto Chicken with Sundried Tomatoes Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken with Sundried Tomatoes Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken with Sundried Tomatoes Pasta

Pan-seared chicken breast and gluten-free pasta tossed in a vibrant basil pesto with tangy sundried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

558kcal
Protein
51.3g
Fat
20.5g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the brown rice pasta according to package instructions until al dente.

  • 2

    While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

  • 4

    Mince the garlic and add it to the skillet along with the sundried tomatoes, sautéing for 1 minute until fragrant.

  • 5

    Add the baby spinach to the skillet and toss until just wilted.

  • 6

    Drain the pasta, reserving 2 tablespoons of the pasta water.

  • 7

    Add the cooked pasta, reserved water, and basil pesto to the skillet, tossing everything together until the chicken and noodles are evenly coated.

Pesto Chicken with Sundried Tomatoes Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken with Sundried Tomatoes Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken with Sundried Tomatoes Pasta

Pan-seared chicken breast and gluten-free pasta tossed in a vibrant basil pesto with tangy sundried tomatoes and wilted spinach for a savory, nutrient-dense meal.

NUTRITION

558kcal
Protein
51.3g
Fat
20.5g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

1 tbsp basil pesto

2 tbsp sundried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the brown rice pasta according to package instructions until al dente.

  • 2

    While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

  • 4

    Mince the garlic and add it to the skillet along with the sundried tomatoes, sautéing for 1 minute until fragrant.

  • 5

    Add the baby spinach to the skillet and toss until just wilted.

  • 6

    Drain the pasta, reserving 2 tablespoons of the pasta water.

  • 7

    Add the cooked pasta, reserved water, and basil pesto to the skillet, tossing everything together until the chicken and noodles are evenly coated.