Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz chickpea pasta; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp 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 and chickpea pasta tossed in a vibrant basil pesto with chewy sun-dried tomatoes and fresh spinach for a bright, savory finish.

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NUTRITION

Protein

57.0g

Fat

20.8g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp 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 until al dente according to package directions.
2
Season the diced chicken breast evenly with the sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Stir in the sun-dried tomatoes and baby spinach, cooking for 1-2 minutes until the greens are just wilted.
5
Drain the pasta, reserving a small amount of pasta water, and add the pasta to the skillet.
6
Add the basil pesto and a splash of reserved water, tossing everything together until the pasta is thoroughly coated and the flavors are well combined.