Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Cooked chickpea pasta; 1 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 and chickpea pasta tossed in a vibrant basil pesto with chewy sun-dried tomatoes and wilted baby spinach.

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NUTRITION

Protein

46.4g

Fat

19.4g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked chickpea pasta

1 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
Slice the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.
2
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
3
Add the chicken pieces to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
4
Add the minced garlic and sun-dried tomatoes to the pan, stirring for 1 minute until the garlic is fragrant.
5
Toss in the cooked chickpea pasta and baby spinach, cooking for 1 to 2 minutes until the spinach is just wilted.
6
Remove the skillet from the heat and stir in the basil pesto, tossing until every ingredient is coated in the vibrant green sauce.