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; 1.5 oz Chickpea pasta; 1 tbsp Basil pesto; 2 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 clove Garlic

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 tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

40.7g

Fat

18.3g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 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 clove Garlic

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PREPARATION

1
Boil the chickpea pasta in salted water according to package directions until al dente, then drain and set aside.
2
Cut the chicken breast into bite-sized pieces and season with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and add the chicken.
4
Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
5
Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
6
Stir in the baby spinach and cook for 30-60 seconds until it begins to wilt.
7
Reduce the heat to low, add the cooked pasta and basil pesto to the skillet, and toss everything together until evenly coated and warmed through.