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 tsp Lemon juice; 1 tbsp Parmesan cheese

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

Tender sautéed chicken tossed with protein-rich chickpea pasta and vibrant basil pesto, highlighted by the chewy sweetness of sun-dried tomatoes.

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NUTRITION

Protein

41.1g

Fat

19.8g

Carbs

33.9g

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 tsp Lemon juice

1 tbsp Parmesan cheese

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PREPARATION

1
Boil a pot of salted water 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 the olive oil in a large skillet over medium heat and sauté the chicken until golden brown and cooked through.
4
Add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach is just wilted.
5
Drain the pasta, reserving two tablespoons of the cooking water, and add both to the skillet.
6
Stir in the basil pesto and lemon juice, tossing everything together until the pasta is evenly coated and fragrant.
7
Serve immediately topped with the shaved parmesan cheese.