Name: Pesto Chicken Linguine 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 oz linguine; 1.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Pesto Chicken Linguine 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 Linguine with Sun-Dried Tomatoes

Pan-seared chicken and al dente linguine tossed in a vibrant basil pesto with sun-dried tomatoes and fresh spinach for a bright, savory finish.

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NUTRITION

Protein

49.8g

Fat

22.8g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz linguine

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the linguine until al dente according to package directions.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Remove chicken from the pan, let it rest for five minutes, then slice into thin strips.
5
In the same skillet, sauté minced garlic and sun-dried tomatoes for one minute until the aroma is released.
6
Add the cooked linguine, baby spinach, and basil pesto to the skillet, tossing until the spinach is just wilted.
7
Return the sliced chicken to the pan, toss to combine all flavors, and serve immediately.