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; 1 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Pan-seared chicken breast and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

51g

Fat

20.6g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup whole wheat penne

1 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Bring a pot of water to a boil and cook the whole wheat penne according to package directions until al dente; drain and set aside.
2
Cut the chicken breast into bite-sized cubes and season evenly with sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.
4
Reduce the heat to medium and add the cooked pasta, sun-dried tomatoes, and baby spinach to the skillet.
5
Add the basil pesto and toss all ingredients together for 1-2 minutes until the spinach is wilted and the pasta is thoroughly coated.