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 oz chicken breast; 1.5 oz chickpea pasta; 1.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup fresh spinach; 0.5 tbsp parmesan cheese; 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 tossed with al dente chickpea pasta and a vibrant basil pesto, featuring tangy sun-dried tomatoes and wilted spinach for a savory finish.

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NUTRITION

Protein

41.5g

Fat

22.2g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh spinach

0.5 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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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 pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add minced garlic and sun-dried tomatoes to the skillet, stirring for 1 minute until fragrant.
5
Toss in the fresh spinach and cook until just wilted.
6
Drain the pasta, reserving a splash of pasta water, and add it to the skillet.
7
Stir in the basil pesto and the reserved pasta water to create a silky sauce that coats everything evenly.
8
Serve immediately topped with a sprinkle of parmesan cheese.