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

Pan-seared chicken breast tossed with tender chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a bright and savory finish.

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NUTRITION

503kcal
Protein
51.1g
Fat
18.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

  • 1

    Boil a pot of water and cook the chickpea pasta according to package directions until al dente, then drain.

  • 2

    Season the chicken breast evenly on both sides with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

  • 5

    In the same skillet, combine the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach.

  • 6

    Add the basil pesto and lemon juice, tossing over low heat until the spinach is slightly wilted and the pasta is evenly coated.

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

Pan-seared chicken breast tossed with tender chickpea pasta and vibrant basil pesto, featuring tangy sun-dried tomatoes for a bright and savory finish.

NUTRITION

503kcal
Protein
51.1g
Fat
18.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea penne pasta

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Baby spinach

0.5 tsp Extra virgin olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    Boil a pot of water and cook the chickpea pasta according to package directions until al dente, then drain.

  • 2

    Season the chicken breast evenly on both sides with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.

  • 5

    In the same skillet, combine the cooked pasta, sliced chicken, sun-dried tomatoes, and baby spinach.

  • 6

    Add the basil pesto and lemon juice, tossing over low heat until the spinach is slightly wilted and the pasta is evenly coated.