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; 1.5 oz brown rice penne pasta; 1.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp water

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 al dente brown rice pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a bright burst of flavor.

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NUTRITION

Protein

50.6g

Fat

21.2g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice penne pasta

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

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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 directions until al dente.
2
While the pasta cooks, slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.
4
Drain the pasta, reserving a small amount of pasta water if needed, and return the pasta to the pot over low heat.
5
Add the cooked chicken, basil pesto, sun-dried tomatoes, and baby spinach to the pasta pot.
6
Toss all ingredients together for 1-2 minutes until the spinach is just wilted and the pesto coats everything evenly, adding a tablespoon of water if the sauce needs thinning.
7
Serve immediately in a shallow bowl.