Name: Sun-Dried Tomato Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 cup cooked whole wheat penne pasta; 2 tbsp oil-packed sun-dried tomatoes; 1 cup fresh baby spinach; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp fresh basil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sun-Dried Tomato Chicken Pasta

Sautéed chicken breast and whole wheat penne tossed in a vibrant sun-dried tomato sauce with fresh wilted spinach for a silky finish.

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NUTRITION

Protein

42.0g

Fat

14.1g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked whole wheat penne pasta

2 tbsp oil-packed sun-dried tomatoes

1 cup fresh baby spinach

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh basil

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.
4
Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes, stirring for 1 minute until fragrant.
5
Add the cooked whole wheat penne and fresh baby spinach to the pan, tossing gently until the spinach is just wilted.
6
If the pasta seems dry, add a tablespoon of water or broth to create a light sauce that coats the noodles.
7
Remove from heat, garnish with fresh torn basil leaves, and serve warm.