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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Tender chicken breast sautéed with chickpea pasta and vibrant pesto, tossed with sun-dried tomatoes and fresh spinach for a savory, nutrient-dense meal.

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NUTRITION

470kcal
Protein
52.4g
Fat
17.0g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

1.5 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

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

  • 3

    Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes.

  • 4

    Add minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Reduce heat to low. Add the cooked pasta, baby spinach, and basil pesto to the skillet.

  • 6

    Toss everything together, adding the reserved pasta water if needed to create a silky sauce, until the spinach is just wilted.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Tender chicken breast sautéed with chickpea pasta and vibrant pesto, tossed with sun-dried tomatoes and fresh spinach for a savory, nutrient-dense meal.

NUTRITION

470kcal
Protein
52.4g
Fat
17.0g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

1.5 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

  • 2

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

  • 3

    Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes.

  • 4

    Add minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

  • 5

    Reduce heat to low. Add the cooked pasta, baby spinach, and basil pesto to the skillet.

  • 6

    Toss everything together, adding the reserved pasta water if needed to create a silky sauce, until the spinach is just wilted.