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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

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 for a bright, herbaceous finish.

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NUTRITION

494kcal
Protein
47.7g
Fat
20.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea rotini pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.

  • 2

    While the pasta cooks, season the chicken breast pieces evenly with sea salt and black pepper.

  • 3

    Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, sautéing until the greens are just wilted.

  • 5

    Add the cooked pasta, basil pesto, and lemon juice to the skillet, tossing everything together until well coated and fragrant.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

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 for a bright, herbaceous finish.

NUTRITION

494kcal
Protein
47.7g
Fat
20.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea rotini pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.

  • 2

    While the pasta cooks, season the chicken breast pieces evenly with sea salt and black pepper.

  • 3

    Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the sun-dried tomatoes and baby spinach, sautéing until the greens are just wilted.

  • 5

    Add the cooked pasta, basil pesto, and lemon juice to the skillet, tossing everything together until well coated and fragrant.