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, diced; 2 oz Chickpea pasta; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes, julienned; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Fresh baby spinach

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 chewy sun-dried tomatoes for a burst of Mediterranean flavor.

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NUTRITION

Protein

50.7g

Fat

21.6g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast, diced

2 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes, julienned

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

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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
Season the diced chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.
4
Stir in the julienned sun-dried tomatoes and baby spinach, cooking until the spinach is just wilted.
5
Drain the pasta, reserving a splash of pasta water, and add it to the skillet with the chicken.
6
Remove from heat, add the basil pesto and the reserved pasta water, then toss everything together until evenly coated.