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; 0.5 cup whole wheat penne; 2 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp 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 whole wheat penne tossed in a fragrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

52.6g

Fat

29.1g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

2 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat penne according to package instructions until al dente.
2
While the pasta cooks, pat the chicken breast dry and season both sides with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 5-6 minutes per side.
4
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is aromatic.
6
Drain the pasta and add it to the skillet along with the sliced chicken and basil pesto, tossing thoroughly to coat.
7
Add the baby spinach to the pan and stir for 30 seconds until just wilted, then serve immediately.