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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Pan-seared chicken breast and al dente whole wheat pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

488kcal
Protein
50.7g
Fat
18.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Dry whole wheat penne

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 1 tablespoon of pasta water, then drain the pasta.

  • 2

    While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5 to 6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

  • 4

    In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Add the fresh baby spinach to the skillet and toss for 1 minute until it just begins to wilt.

  • 6

    Return the cooked pasta and sliced chicken to the skillet.

  • 7

    Add the basil pesto and the reserved pasta water to the pan. Toss everything together over low heat until the pasta is evenly coated in a glossy sauce and served immediately.

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.

Pesto Chicken Pasta with Sun-Dried Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Pasta with Sun-Dried Tomatoes

Pan-seared chicken breast and al dente whole wheat pasta tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a bright, savory finish.

NUTRITION

488kcal
Protein
50.7g
Fat
18.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 oz Dry whole wheat penne

1 tbsp Basil pesto

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 1 tablespoon of pasta water, then drain the pasta.

  • 2

    While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5 to 6 minutes per side until golden brown and cooked through. Remove from the pan and slice into thin strips.

  • 4

    In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

  • 5

    Add the fresh baby spinach to the skillet and toss for 1 minute until it just begins to wilt.

  • 6

    Return the cooked pasta and sliced chicken to the skillet.

  • 7

    Add the basil pesto and the reserved pasta water to the pan. Toss everything together over low heat until the pasta is evenly coated in a glossy sauce and served immediately.