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; 1.5 oz Chickpea pasta; 0.75 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Baby spinach; 0 tsp Olive oil; 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

Sautéed chicken breast and chickpea pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes for a bright and herbaceous finish.

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NUTRITION

Protein

53.6g

Fat

18.4g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

0.75 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Reserve 2 tablespoons of the pasta cooking water, then drain the pasta thoroughly.
5
Add the cooked pasta, basil pesto, chopped sun-dried tomatoes, and baby spinach to the skillet with the chicken.
6
Toss everything together over low heat until the spinach is just wilted and the pasta is well coated, adding reserved water if needed for creaminess.
7
Finish the dish with a fresh squeeze of lemon juice and serve immediately.