Name: Pesto Chicken with Sundried Tomatoes Pasta
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; 1 tsp lemon juice

Pesto Chicken with Sundried Tomatoes Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken with Sundried Tomatoes Pasta

Pan-seared chicken breast tossed with al dente pasta and vibrant basil pesto, highlighted by the tangy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

52.5g

Fat

22.2g

Carbs

32.4g

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

1 tsp lemon juice

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat penne according to package instructions until al dente.
2
Season the chicken breast evenly on both sides with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.
4
Transfer the chicken to a cutting board, let it rest for 3 minutes, and then slice into thin strips.
5
In the same skillet, combine the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach.
6
Add the basil pesto and lemon juice, tossing everything together over low heat until the spinach is wilted and the pasta is thoroughly coated.