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 whole wheat penne; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

Tender sautéed chicken and whole wheat penne tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.1g

Fat

18.3g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.
2
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
5
Reduce the heat to low and add the cooked pasta, basil pesto, and sun-dried tomatoes to the skillet.
6
Stir in the baby spinach and toss gently until the leaves are just wilted from the residual heat.
7
Finish with a squeeze of fresh lemon juice to brighten the flavors and serve immediately.