Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 cup Cooked chickpea pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh wilted spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56g

Fat

23.4g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Cooked chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and set aside.
2
Cut the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and add the minced garlic clove.
4
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
5
Stir in the sun-dried tomatoes and baby spinach, cooking just until the spinach begins to wilt.
6
Remove the skillet from the heat, add the cooked pasta and basil pesto, and toss everything together until well coated.