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 and savory finish.

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NUTRITION

545kcal
Protein
54.7g
Fat
19.4g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 oz Chickpea pasta

1 tbsp Basil pesto

0.5 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh basil

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the baby spinach and chopped sun-dried tomatoes, cooking until the spinach is just wilted.

  • 5

    Drain the pasta, reserving a splash of pasta water, and add the pasta directly into the skillet with the chicken and vegetables.

  • 6

    Add the basil pesto and the reserved pasta water, tossing everything together until the pasta is well-coated and creamy, then garnish with fresh basil.

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 and savory finish.

NUTRITION

545kcal
Protein
54.7g
Fat
19.4g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 oz Chickpea pasta

1 tbsp Basil pesto

0.5 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh basil

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.

  • 2

    While the pasta cooks, cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.

  • 4

    Lower the heat to medium and stir in the baby spinach and chopped sun-dried tomatoes, cooking until the spinach is just wilted.

  • 5

    Drain the pasta, reserving a splash of pasta water, and add the pasta directly into the skillet with the chicken and vegetables.

  • 6

    Add the basil pesto and the reserved pasta water, tossing everything together until the pasta is well-coated and creamy, then garnish with fresh basil.