Pesto Chicken and Tomato Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken and Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Tomato Pasta

Sautéed chicken breast and juicy cherry tomatoes tossed with al dente chickpea pasta in a vibrant, herbaceous basil pesto sauce.

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NUTRITION

577kcal
Protein
55.6g
Fat
20.3g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Cooked chickpea pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Season the chicken breast pieces evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

  • 4

    Stir in the minced garlic and halved cherry tomatoes, cooking for 2 to 3 minutes until the tomatoes begin to soften and blister.

  • 5

    Add the fresh baby spinach to the pan and toss gently until the leaves are just wilted.

  • 6

    Add the cooked chickpea pasta and basil pesto to the skillet, tossing all ingredients together until well combined and heated through.

Pesto Chicken and Tomato Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Chicken and Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Tomato Pasta

Sautéed chicken breast and juicy cherry tomatoes tossed with al dente chickpea pasta in a vibrant, herbaceous basil pesto sauce.

NUTRITION

577kcal
Protein
55.6g
Fat
20.3g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Cooked chickpea pasta

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Season the chicken breast pieces evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

  • 4

    Stir in the minced garlic and halved cherry tomatoes, cooking for 2 to 3 minutes until the tomatoes begin to soften and blister.

  • 5

    Add the fresh baby spinach to the pan and toss gently until the leaves are just wilted.

  • 6

    Add the cooked chickpea pasta and basil pesto to the skillet, tossing all ingredients together until well combined and heated through.