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 fresh baby spinach; 1 tsp 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

Pan-seared chicken breast tossed with al dente chickpea pasta and a vibrant basil pesto, featuring tangy sun-dried tomatoes for a bright burst of flavor.

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NUTRITION

Protein

55.3g

Fat

21.6g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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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
While the pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
4
Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized strips.
5
In the same skillet, add the cooked pasta, sliced chicken, baby spinach, and sun-dried tomatoes.
6
Add the basil pesto and lemon juice, tossing everything together over low heat until the spinach is slightly wilted and the pasta is well coated.
7
Serve immediately while warm.