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; 0.75 cup chickpea pasta; 1.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 al dente chickpea pasta tossed in a vibrant basil pesto with sun-dried tomatoes for a bright and savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.6g

Fat

23.3g

Carbs

44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.75 cup chickpea pasta

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Boil chickpea pasta in salted water until al dente, then drain and set aside.
2
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
3
Heat extra virgin olive oil in a large skillet over medium-high heat and cook chicken until golden brown and fully cooked.
4
Slice the chicken into bite-sized strips.
5
Return the skillet to low heat, adding the cooked pasta, sun-dried tomatoes, and baby spinach.
6
Stir in the basil pesto until the spinach is just wilted and the pasta is thoroughly coated.