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

Pan-seared chicken breast tossed with protein-rich chickpea pasta and vibrant basil pesto, featuring sun-dried tomatoes for a chewy, savory burst of flavor.

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NUTRITION

483kcal
Protein
40.4g
Fat
18.6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea rotini

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea rotini according to package instructions until al dente.

  • 2

    Slice the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

  • 3

    Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Lower the heat and stir in the sun-dried tomatoes and baby spinach, sautéing just until the spinach begins to wilt.

  • 5

    Drain the pasta, reserving a splash of pasta water, then add the pasta to the skillet with the chicken and vegetables.

  • 6

    Add the basil pesto and lemon juice, tossing everything together until well-coated, adding a bit of pasta water if needed for a silky consistency.

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

Pan-seared chicken breast tossed with protein-rich chickpea pasta and vibrant basil pesto, featuring sun-dried tomatoes for a chewy, savory burst of flavor.

NUTRITION

483kcal
Protein
40.4g
Fat
18.6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea rotini

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea rotini according to package instructions until al dente.

  • 2

    Slice the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

  • 3

    Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Lower the heat and stir in the sun-dried tomatoes and baby spinach, sautéing just until the spinach begins to wilt.

  • 5

    Drain the pasta, reserving a splash of pasta water, then add the pasta to the skillet with the chicken and vegetables.

  • 6

    Add the basil pesto and lemon juice, tossing everything together until well-coated, adding a bit of pasta water if needed for a silky consistency.