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 chickpea pasta; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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 tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

56.9g

Fat

22.4g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and chopped sun-dried tomatoes to the skillet, stirring for 1 minute until the garlic is fragrant.
5
Lower the heat to medium-low, then add the cooked pasta and baby spinach to the skillet, tossing until the spinach is just wilted.
6
Remove the skillet from the heat and stir in the basil pesto until the pasta and chicken are evenly coated.