Name: Pesto Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1.25 oz Whole wheat penne; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 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 and whole wheat penne tossed in a vibrant basil pesto with sun-dried tomatoes and fresh spinach for a zesty, nutrient-dense meal.

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NUTRITION

Protein

45.2g

Fat

19.0g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.25 oz Whole wheat penne

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Cook the pasta in boiling salted water until al dente, then drain and set aside.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a skillet over medium heat and sear the chicken until golden and the internal temperature reaches 165°F.
4
Remove the chicken to a cutting board, let it rest, and then slice it into thin strips.
5
In the same skillet, sauté the minced garlic and sun-dried tomatoes for one minute until fragrant.
6
Add the cooked pasta and baby spinach to the skillet, tossing until the spinach begins to wilt.
7
Stir in the basil pesto and lemon juice, then fold in the sliced chicken until everything is evenly coated.