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 oz whole grain penne; 1.5 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 tsp 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 whole grain pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright, herbaceous finish.

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NUTRITION

Protein

49.3g

Fat

23.2g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz whole grain penne

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Boil a pot of salted water and cook the whole grain penne according to package directions until al dente.
2
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.
5
Stir in the baby spinach until just wilted, then remove the skillet from the heat.
6
Drain the pasta, reserving a small amount of pasta water, and add the noodles to the skillet.
7
Toss all ingredients with the basil pesto, adding a teaspoon of pasta water if needed to create a silky sauce.