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 penne pasta; 1 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0.5 tsp Extra virgin olive oil; 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

Pan-seared chicken breast tossed with chickpea pasta and vibrant basil pesto, featuring chewy sun-dried tomatoes and wilted spinach for a nutrient-dense meal.

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NUTRITION

Protein

46.2g

Fat

16.4g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Boil a pot of salted water and cook chickpea pasta according to package directions until al dente. Reserve 1 tablespoon of pasta water before draining.
2
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.
4
Remove chicken from the pan, let it rest for 3 minutes, then slice into bite-sized pieces.
5
In the same skillet over low heat, add the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach.
6
Stir in the basil pesto and reserved pasta water, tossing until the spinach is slightly wilted and the sauce is glossy.