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 tbsp Basil pesto; 1 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin 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

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

46.8g

Fat

22.6g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin 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 salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the seasoned chicken to the skillet and sauté for 5 to 7 minutes until golden brown and cooked through.
5
Stir in the sun-dried tomatoes and baby spinach, cooking for 1 to 2 minutes until the spinach is just wilted.
6
Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet with the chicken.
7
Remove from heat and stir in the basil pesto, adding a teaspoon of pasta water if needed to create a smooth, glossy sauce.