Name: Pesto Chicken Linguine 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 Dry whole grain linguine; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 1 tsp Olive oil; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 clove Garlic

Pesto Chicken Linguine 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 Linguine with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with whole grain linguine and vibrant basil pesto, featuring tangy sun-dried tomatoes for a burst of savory flavor.

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NUTRITION

Protein

50.9g

Fat

22.4g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry whole grain linguine

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
4
Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the cooked linguine, sliced chicken, baby spinach, and basil pesto to the skillet.
7
Toss everything together over low heat until the spinach is slightly wilted and the pasta is evenly coated.